I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth.
—NITHYA KUMAR DAVIS, CA
PREP: 20 MIN. • COOK: 50 MIN. • MAKES: 4 SERVINGS
4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
SOUP
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped
1. Preheat oven to 400°. Place the squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast for 30-35 minutes or until tender, stirring occasionally.
2. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir for 3-4 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
3. Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until the vegetables are tender. Add the squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.