Yummy, warming, fat-free, and loved by all.. you can’t go wrong with Butternut Squash Soup.
1 cup chopped carrots
1 cup chopped celery
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups peeled and diced butternut squash
Salt and pepper, to taste
Pinch of nutmeg, to taste
Chopped parsley (optional)
- Place the carrot, celery, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.
- Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
- Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season with salt, pepper, and nutmeg.
- Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve the desired consistency. Ladle the soup into bowls and sprinkle with parsley, if desired.
Makes 4 servings.