Throughout the Winter, I personally crave soup. It warms both the body and the taste buds while filling your stomach. A common misconception about filling soup is that it must be loaded with heavy cream, and therefore calories, in order to be thick, creamy, and delicious. Not true! This soup is best served hot on a cold evening.
Butternut Squash Soup
Serves 2
Ingredients:
- 1.5 lbs butternut squash, peeled and cubed [Trader Joe's - $1.69 for a 2lb squash)
- 1 tbsp olive oil [Trader Joe's - stock up on a bottle of this]
- 1/2 yellow onion [Ralphs - $.99 for 2 onions, about $.25 in this recipe]
- 1 tbsp hazelnuts [Ralphs - $3 for 1/2cup, about $.38 here]
- 1 tbsp ground sage [Ralphs - $2 for a whole container, about $.10 here]
- 2 cups low sodium chicken stock [Ralphs - $.50 for one can]
- 1/4 tsp salt
- 1/4 tsp ground pepper
- Preheat oven to 400 degrees.
- Spray a cookie sheet with cooking spray and spread butternut squash cubes in one even layer and put in oven. Roast for about 15-20 minutes, until soft and easily sliced through with a knife.
- When squash is out of the oven, lower temperature to 350 degrees and spread hazelnuts on a baking sheet and roast about 4 minutes, until lightly toasted.
- Meanwhile, in a medium saucepan, heat the tbsp of olive oil. Saute onion and half the sage until onions are translucent and soft (about 10-15 minutes).
- Add roasted squash and chicken stock and raise heat high. Bring mixture to a boil then lower heat and let simmer for about 5 more minutes.
- Take off the heat and let cool for 10-15 minutes. In batches, puree the mixture in a blender and return to the pan. Add salt and pepper to taste, the rest of the sage, and hazelnuts. Reheat the soup until hot and enjoy!
Nutrition Facts per serving: 575.5 grams, 248 calories, 9.7g fat (1.3g saturated, 0g trans), 0mg cholesterol, 374mg sodium, 39.5g carbs, 7.2g fiber, 7.9g sugar, 6g protein
Healthy tips to come tomorrow! May your stomach be full and your grocery bill be small, wishing you warm wishes and a happy holiday season!
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