{Recipe Redux} Harvest Butternut Squash Soup

Its been awhile since I’ve been able to participate in the Recipe Redux challenge. Mostly because half the time I could hardly pull myself together to remember that it was the day we are supposed to post!  For the past three months I’ve actually developed a recipe, purchased the ingredients, and just never got around to actually preparing the meal.  Being pregnant has made my brain mush.  Pure mush.

All the television I’ve been watching probably isn’t helping with this mush brain syndrome I’ve developed.

Not at all.. whatsoever.

This month’s challenge was easy for me.  Well, with the Fireman’s help, of course.  The theme was “Orange You Glad Its Fall?” featuring all the delicious orange colors of autumn.  Not only is it my favorite time of year for produce (I could eat squash and pumpkin everyday) but, soup seems the be the only thing this very pregnant lady on bed rest seems to want or have a desire for.  My twin babies have become quite fickle.

As simple (and almost unoriginal) as soup sounds for this Roll Call, I couldn’t help but make the effort to come up with a delicious one that I could enjoy all week.  Plus, simple enough for the Fireman to do the dirty work while I supervised.  He even learned to toast pumpkin seeds.

{Recipe Redux} Harvest Butternut Squash Soup

Yield: 6 Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, crushed and minced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 large sweet onion, diced
  • 1 cup apple cider
  • 4 cups cubed butternut squash, fresh or frozen
  • 2 medium-sized tart apples, such as Pink Lady or Granny Smith, peeled, cored, & chopped
  • 4 cups vegetable broth
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup shelled pumpkin seeds, toasted
  • Plain fat free Greek yogurt for dolloping

Instructions

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 4 to 5 minutes.

Deglaze the pan with the apple cider and bring to a simmer until reduced slightly. Stir in butternut squash, apple, fresh thyme, vegetable broth, salt, pepper, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30-40 minutes.

Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.

Serve each bowl of soup with about 1 tablespoon toasted pumpkin seeds and a dollop of Greek yogurt for creaminess.

Nutritional Information:

Calories: 230; Fat: 10 g; Carbohydrate: 32 g; Fiber: 5 g; Protein: 8 g

http://chocolate-broccoli.com/2012/10/recipe-redux-harvest-butternut-squash-soup.html
  

Be sure to check out these other recipes featuring the orange colors of fall.. YUM!

Happy Fall, Ya’ll!



Comments

  1. this is some SERIOUS comfort yum :)

  2. So glad you got it together to post – love love butternut squash soup with apple cider – nothing beats it :) Congrats on your pregnancy – twins, so exciting!!

  3. Katy @ Healthy Aperture says:

    Congrats on the babies to be! I am sure they are loving this yummy goodness!

    @ KatySkrzy

  4. So glad you got a chance to post for ReDux this month. We’ve truly missed your inspiring recipes and beautiful photographs!! Love, love all the spices you’ve packed into this soup. Will make for sure! And congrats on TWINS. I just had my 4th baby a month ago…she’s so precious! (:

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