Recipe: BUTTERNUT SQUASH SOUP
- 1/4 teaspoon extra-virgin olive oil
- 4 to 5 cups diced, peeled butternut squash
- 1 cup chopped yellow onion (about 1 large)
- 1 cup chopped celery
- 1 bay leaf
- 2 tablespoons minced fresh oregano
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Heat the olive oil in a medium stockpot over medium heat. Add the squash, onion, and celery and cook until the onion has softened, about 2 minutes. Add the bay leaf, oregano, nutmeg, salt, and pepper. Cook for 2 minutes. Add enough of the stock to cover the vegetables and bring to a boil. Reduce heat and simmer until squash is very soft, 20 to 25 minutes.
Carefully ladle the soup into a blender. Blend the soup until puréed and smooth. Strain through a fine mesh strainer or a colander lined with cheesecloth to remove any squash pulp.
Return strained soup to a pan and heat low heat. Adjust the seasoning with additional salt, pepper, and nutmeg if needed. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick.
This wonderfully sweet fall vegetable should be a staple in every kitchen. Although it has high sugar content, butternut squash is a healthful carbohydrate. If you are able to locate whole nutmeg, grate some on top for an aromatic and delicious flavor that will warm up the winter.
Makes 5 (1-cup) servings