I made this very tasty soup for our Christmas Dinner back in December, when I was looking to use two small butternut squashes that we had gotten in our Farm Fresh to you box. I got a lot of compliments on the soup that night, and decided to remake it a few nights ago, when we got two more squashes.
It is creamy, sweet and very tasty, perfect for this time of the year. This recipe serves around 6 people, and each serving is around 134 calories.
- 2 small butternut squash, cut into 2 inches squares
- 1/2 of a yellow onion roughly shopped
- 2 celery sticks
- 4 small carrots
- 1 medium red bell pepper
- 1 tbsp of minced garlic
- 1/2 cup of heavy cream
- 2 tbsp of olive oil (one for greasing the baking sheet)
- 32 oz of chicken stock
- 1 teaspoon of cinnamon
- a pinch of paprika, cayenne pepper and curry powder (optional)
- salt and pepper to taste
Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil and coat with olive oil so the veggies wont stick to it. Cut all the veggies and spread in the greased surfaced, sprinkle spices, garlic and olive oil and bake for aproximately 45 min, or until tender.
Once cooked place all the veggies in a blender with half of the the chicken broth and blend until smooth. I then place the veggie puree into a large pot, in medium heat and add the left over chicken stock and creme, make sure you add it in batches to achieve desire thickness. Salt and pepper to taste.
I really like this soup and I hope you give it a go. If you need this recipe to be vegetarian, just replace the chicken stock for vegetable stock or even water.