I don’t know about you, but I feel like the entire month of December was a whirlwind of celebrations and our typical routine of healthy dinners was pushed to the back seat. As I’ve probably eaten my body weight in cookies and carbs over the past few weeks, both MJD and I wanted to get back on track this weekend with a lighter meal for dinner. Outside it was chilly with rain and snow mix that left the Boston sidewalks covered in slush. To me, this is the perfect weather for a nice soup, like this Butternut Squash Soup, and so I set out to make just that!
My Butternut Squash Soup is creamy, full of fruits and veggies, hearty and not to mention delicious! The soup is perfect on it’s own if you are looking for a carb break, or with a crusty piece of bread if you aren’t. The recipe makes about 4-6 servings, so perfect for lunchtime leftovers as well.
As I get back into routine over the next few weeks, I’ll be sharing more healthy meal options which I hope you’ll love! I’ll of course still be posting Tuesday Treats, just pin them for later if you want (you can visit my Pinterest here)!
- 1 tablespoon olive oil
- 1 sweet onion
- 4 celery stalks
- 3 cups chopped butternut squash (I used halved butternut squash as it makes one part of this process easier)
- 1 Golden Delicious apple
- 3 cups chicken broth
- 1 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Sage leaves to garnish
Chop onion, celery stalks and butternut squash to prepare for cooking. Peel and chop apple.
In a stock or soup pot, add olive oil and heat on medium heat.
When olive oil is heated and slightly smoking, add chopped celery and onion to saute. Saute for 5 minutes until soft and just lightly browned.
Add butternut squash, apple, broth and water to pot and bring to a boil.
Once boiling, lower heat, cover and cook on low heat for 30 minutes.
Using an immersion blender, blend softened ingredients until smooth and creamy. If you don’t have an immersion blender, you can blend in a standard blender in batches- immersion is just easier and less cleaning!
Stir in cinnamon and nutmeg into soup.
Serve and garnish with sage if you wish.