Wednesday, January 18, 2012

Savory Butternut Squash Soup


It’s that time again, only 180 days till bikini season.  Instead of starving myself this winter, I have decided to simply focus on eating healthy and delicious meals that are high in protein, fiber and full of veggies.  I will start with one of my favorite fall fruit, butternut squash.





Yes just like all members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds.  It is rich in phytonutrients and antioxidants is low in fat, high in dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.  Just in time for baby making! HA! 


Now, I’m sure everyone you know has a recipe for butternut squash soup (BNS), mine is a bit different.  I prefer savory dishes. So unlike most BNS recipes, mine yields a spicy finish instead of the typical sweet finish.


Butternut Squash Soup

1 large or 2 medium Butternut squashes
4 carrots
2 garlic cloves
1 bay leave
1 bunch of sage
1 medium onion
1 tablespoon red pepper flakes


In a large soup pot, sauté in olive oil 1 chopped medium onion, 4 chopped carrots, cubed butternut squash and 2 whole garlic cloves.  Once the veggies are caramelized, season with salt, pepper, 1 bay leave, 1-tablespoon red pepper flakes and 2 tablespoon of chopped sage.  Cover the ingredients with water and bring to a boil. Simmer at low heat for 1 hour.   

When the squash is finally soft, remove the bay leave and using a hand mixer or blender, puree the soup.   Finish the soup with the remaining chopped sage. 

I like to serve my BNS soup with a short grain rice or pasta.  Since we are all on “Carb Watch 2012”, a good alternative would be brown rice, wheat berries or farro. Garnish with some goat cheese or Pecorino Romano.  Or hell, go for both :)


 www.wholeliving.com