Wednesday, February 3, 2016

Butternut Squash Soup


One of the best things about winter is cooking up yummy soup recipes. I am always looking for different ways to make a perfect pot of warm soup. Hearty or light, it doesn't matter, I love them all. I also like combining random ingredients in my fridge and pantry and to come up with brand-new recipes.

This morning I looked in my fridge and spied a butternut squash and a leek that were just begging to be paired up, so I decided to make soup! Sometimes butternut squash soup can, for me, be too sweet, so I knew I wanted a more savory recipe. Also, I wanted a lighter version with no cream, so I could feel good about the healthy squash without all the guilt that usually comes with butternut squash soup. Here is how I accomplished my goal. The soup was really delicious. See what you think.

Here are the ingredients:

1 butternut squash, halved with seeds and pulp removed
1 leek, white and light green parts chopped. Discard dark green parts.
1 shallot, chopped
1 clove garlic, chopped
2 T. olive oil, plus extra for roasting squash
2 T. butter
1 t. orange zest
1 box (24 oz.) chicken broth
Hot sauce, to taste
Salt and pepper, to taste

Preheat oven to 425 degrees. Drizzle the cut side of squash with olive oil. Place cut side down on parchment lined baking sheet and bake for about 40 minutes or until the squash is tender. Remove from oven and cool. Remove skin and chop the squash. Set aside.

In a skillet, heat olive oil and butter, along with chopped leek.  Cook over medium heat until leek begins to soften. Add chopped shallot and cook until shallot softens. Add garlic and heat until garlic begins to give off its fragrance. Do not let garlic brown.

Place squash and leek mixture in large saucepan. Add chicken broth until you get the soup as thick or thin as you prefer.  Heat thoroughly. Add grated orange zest, hot sauce, salt and pepper. Use your favorite hot sauce. My personal favorite is Busha Browne's Pukka Hot Sauce.


Pour into soup bowls, top with chopped scallion and crumbled bacon and serve.

Good and healthy! I hope you like it!
Richi Reynolds
Richi Reynolds

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