Way back when John and I first married, I began my obsessive compulsion with collecting recipes. It didn't matter if they were in the weekly paper, a magazine, on the pasta box, or under the lid of a food container. I could not convince myself to throw many, if any, away. John has finally quit questioning my intentions. I guess after 15 years, he realizes it's futile.
This recipe was inspired by one of those treasures I stumbled upon when peeling back the seal to a yogurt container. It originally called for sweet potatoes, but butternut squash is all I had on hand, and the rest, as they say, is history.
I have included pictures of the squash-roasting process if you are like me in earlier days and haven't a clue as to what to do with the super-cool thing. For years, I didn't know one could do anything with it but decorate. Boy. Had I missed out, or what?
I can't imagine a soup being any healthier than this one. And it is wonderfully filling. On these evenings with dipping temps, I don't know that there's a better answer for dinner (and a couple of lunches following).
Enjoy and Happy November!
Begin with an approximate 2 lb squash.
Cut in half and remove seeds with spoon.
Drizzle with oil and sprinkle with kosher salt.
Lay cut side down on foil-lined baking sheet. Bake at 400 until tender and sides are browned.
Butternut Squash Soup - makes 10-12 servings
- 2 tbsp. canola oil
- 1 large sweet onion, sliced
- 2 tsp. ground cumin
- 2 cups butternut squash, roasted
- 1 1/2 qt. chicken broth
- 1 3/4 cup plain Greek yogurt
- 2 tbsp. cilantro, chopped
- 1/4 cup nuts, toasted (optional)
~ In a soup pot, heat oil and sauté' onions and cumin 3-4 minutes.
~ Add squash and broth, bringing all to a boil.
~ Reduce heat and simmer 20-25 minutes.
~ Puree soup with yogurt and cilantro. I use my hand blender, but a regular one would also
~ Sprinkle servings with toasted nuts, if desired.
- Plain regular yogurt can be substituted for the Greek variety.
- I used toasted walnuts for the pictured soup, but I have also used toasted pumpkin seeds and other nuts. Experiment to find your preference.
Recipe inspired by Dannon.