Low-Calorie • Vegetarian

Active 30 min

Total 1 hr 5 min

Creamy Rye & Butternut Squash Soup

This is a healthier take on a traditional squash and rye bread soup from the Valle d’Aosta region of Italy, usually made with milk and cheese. This variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use a seeded rye bread.

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• 4½ cups diced butternut, kabocha or hubbard squash (1-inch pieces)
• 6 cups water
• ¾ teaspoon kosher or sea salt
• 5 cups 1-inch pieces stale rye bread without crust (see Tip)
• 2 tablespoons finely chopped fresh parsley

1. Heat oil in a large pot over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat to a simmer and cook, partially covered, until the squash is tender, 15 to 20 minutes.

2. Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).

3. Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Serves 6: 1⅓ cups each

Calories 185 | Fat 6g (sat 1g) | Cholesterol 0mg | Carbs 30g | Total sugars 4g (added 1g) | Protein 4g | Fiber 4g | Sodium 480mg | Potassium 413mg.

Nutrition bonus: Vitamin A (205% daily value) | Vitamin C (37% dv).

To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.