Butternut Squash Soup with Ginger

For many years, I've made some kind of squash soup for the first course for the Thanksgiving meal.  I like all of them, but this one with ginger is probably my favorite.  The ginger flavor is delicate, but a definite plus.  A tip on peeling butternut squash:  I find that a Swiss-style vegetable peeler (which you pull towards you rather than pushing away) makes short work of this task.  If I didn't already have one, I'd buy this polka dot one.

CREAMED BUTTERNUT SQUASH SOUP with GINGER

adapted from Jane Brody Gourmet Food Cookbook

This low-fat soup can be prepared with virtually any kind of winter squash, including pumpkin, but butternut squash is the easiest one to peel.

2 T. unsalted butter or margarine

2 medium sweet onions, peeled and thinly sliced

2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

2 Macintosh apples, peeled, cored and diced (other apples also fine; Honey Crisp is good)

3 cups chicken or vegetable broth

1 cup unsweetened apple juice (I've also used a 6-oz can of orange-pineapple juice when I forgot to get apple juice)

1 T. (or more) finely minced ginger

1 cup 1% milk (skim milk also fine)

1/2 t. salt

1/8 t. white pepper

Freshly grated nutmeg for garnish (optional--nice if you have it)

1.  In a stockpot, melt the butter or margarine over medium heat.  Add the onions, and cook them, stirring them occasionally, for 10 minutes until softened.

2.  Add the squash, apples, broth and juice.  Bring the mixture to a boil, reduce the heat, cover the pot and simmer the mixture for 20 minutes or until the squash is tender.

3.  Puree the mixture with an immersion blender (or in several batches in a food processor), adding in the minced ginger.

4.  Stir in the milk and heat the soup through, but do not boil it.  Add the salt and white pepper and serve the soup garnished with the nutmeg, if desired.  (One year I forgot to put in the milk.  The soup was still very good!)

Makes 11 cups.

Butternut Squash Soup with Kale and White Beans

I've been looking out for ways to get more kale/chard/spinach into our dinners, and I love the taste of butternut squash, so I was happy to find this recipe that combines butternut squash with kale.  The recipe did not disappoint--it's very good.  I made one major change in the recipe--I added a step where some of the soup is puréed, rather than leaving all the vegetables as is in the broth.  The original recipe also called for fresh rosemary and thyme, but I rarely have those on hand, so I substituted dried.  On the other hand, the original called for garlic salt; I substituted fresh garlic.  Et voila, a great healthy soup.  Serve with bread and salad, and it is a full meal.

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Butternut Squash Soup with Kale and White Beans

adapted from RecipeGirl blog (URL below)

6-8 servings

2 t. olive oil

1 clove garlic, chopped

1/2 medium onion, chopped

3/4 c. chopped carrot (about 2 large)

3/4 c. chopped celery (about 3 large stalks)

3 scallions, chopped

4 c. vegetable or chicken broth

3 cups water (adding 2 t. powdered/paste bouillon)

4 cups peeled/chopped butternut squash (chop into about 1/2-3/4" pieces)

4 c. torn/chopped kale leaves

1/2 t. dried rosemary

1/2 t. dried thyme

1 15-oz can white beans, rinsed and drained (I use cannellini beans)

salt and freshly ground pepper to taste

optional:  grated Parmesan cheese, for serving.

Heat the olive oil in a large soup pot.  Add the garlic, onion, carrot, celery, and scallions.  Cood and stir for about 5-6 minutes, until vegetables begin to soften.

Add the broth, water and butternut squash.  Bring to a boil, then reduce heat and simmer for 15 minutes.  Then take out about 4 cups of the soup, add about 1 cup of the beans, and blend to a puree.  (Use an immersion blender if you have one.)

Put the puree back into the pot of soup.  If you'd like the soup to be thicker, puree more of it before proceeding to next step. 

Add the kale, rosemary, and thyme and simmer for 10 minutes.  Stir in the rest of the beans and heat through.  Add salt and pepper to taste.  Serve with Parmesan cheese, if desired.

Nutritional information:

serving size: 1-1/2 cups

calories: 126

fat: 0.4 g

fiber: 7g

protein: 6g

carbohydrates: 26g

WW points per serving:  Points Plus: 3    Old Points Program: 2

  

the original recipe: http://www.recipegirl.com/2013/01/07/butternut-squash-and-kale-soup-with-fresh-herbs-and-white-beans/