Healthy Butternut Squash Soup

Healthy and cozy soup…

Having a very relaxing weekend. I wanted to go to some place where I can see the fall foliage, well my man had different thoughts: being a couch potato. My husband and I share one common interest: travelling and exploring new places, not anymore though. Lately. he has changed from a travel freak to a couch potato, as a result my travel plans are down the drain. I am truly hoping that this is just a temporary transition.

Thanksgiving recipes continues…My mission is to post all the recipes for making a complete Thanksgiving dinner. Here is the soup that I’d made for the dinner, butternut squash soup. What I love the most about using butternut squash is that I don’t have to add cream or milk for making the soup creamy. Butternut squash itself imparts the creamy texture to the soup. Most soup recipes call for chicken stock, by adding the stock the soup gets flavorful and delicious. If you want to make a healthy soup, you can ignore the stock and just add water. To make the soup flavorful, add dried herbs or other seasonings. I always add water when I make soups, only very rarely I add chicken stock. I truly dislike store bought chicken stock as they add heck a lot of ingredients to make it flavorful. If it’s unavoidable I use homemade chicken stock, I tell you it’s not hard to make it at home and the best part is you can freeze it for future use. Here is the recipe for making easy Homemade chicken  stock.

Here is the recipe for making Butternut Squash topped with sweet and spicy walnuts that I’d tried before.

Healthy Butternut Squash Soup topped with dried cranberries

Ingredients

  • Butter- 2 tbsp (or use olive oil)
  • Whole Cardamom- 2
  • Whole cloves-2
  • Bay leaves-2
  • Onion, chopped -1, large
  • Butternut squash, cubed – 1, medium
  • Ground cumin- 1/2 tsp
  • Ground pepper- 3/4 tsp (or add chili powder)
  • Salt- to taste
  • Water- 2 1/2 cups (or use low-sodium chicken stock)
  • Dried cranberries- for topping

Instruction

  • Place a large pan over medium heat, add butter, let it melt.
  • Add cardamom, cloves and bay leaves. Saute for a couple of minutes.
  • Add onions and cubed butternut squash to the pan.
  • Add ground cumin, ground pepper and salt, combine well.
  • Add the water or chicken stock, cover the pan with its lid and cook till the squash has become fork tender.
  • After the squash has turned tender, remove the pan from the heat and let it cool down a bit.
  • Discard the bay leaves.
  • Puree the mixture in a blender to a smooth paste.
  • Return the pureed squash into the pan and heat it.
  • If the soup is too thick, add some more water or chicken stock to thin it down.
  • Taste and add more salt or ground pepper if needed.
  • Let the soup come to a slight boil, remove from the heat.
  • Pour into soup bowls, top with 4 to 5 dried cranberries and serve hot.

Tips:

  • If you prefer you can add half-half cream at the end, if so don’t boil the soup after adding the cream.

 

Healthy Butternut Squash Soup
 
Ingredients
  • Butter- 2 tbsp (or use olive oil)
  • Whole Cardamom- 2
  • Whole cloves-2
  • Bay leaves-2
  • Onion, chopped -1, large
  • Butternut squash, cubed - 1, medium
  • Ground cumin- ½ tsp
  • Ground pepper- ¾ tsp (or add chili powder)
  • Salt- to taste
  • Water- 2½ cups (or use low-sodium chicken stock)
  • Dried cranberries- for topping
Instructions
  1. Place a large pan over medium heat, add butter, let it melt.
  2. Add cardamom, cloves and bay leaves. Saute for a couple of minutes.
  3. Add onions and cubed butternut squash to the pan.
  4. Add ground cumin, ground pepper and salt, combine well.
  5. Add the water or chicken stock, cover the pan with its lid and cook till the squash has become fork tender.
  6. After the squash has turned tender, remove the pan from the heat and let it cool down a bit.
  7. Discard the bay leaves.
  8. Puree the mixture in a blender to a smooth paste.
  9. Return the pureed squash into the pan and heat it.
  10. If the soup is too thick, add some more water or chicken stock to thin it down.
  11. Taste and add more salt or ground pepper if needed.
  12. Let the soup come to a slight boil, remove from the heat.
  13. Pour into soup bowls, top with 4 to 5 dried cranberries and serve hot.
Notes
If you prefer you can add half-half cream at the end, if so don't boil the soup after adding the cream.

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