Warms you up on cold autumn days.
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium shallots, chopped (about 1/2 cup)
- 1 large leek, rinsed and chopped (white part only)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 cups roasted red pepper, chopped*
- 3 cups low-sodium chicken broth, or vegetable broth
- 1 cup reduced-fat milk or soy milk (or use cream for a more decadent soup)
- 1/2 cup chopped pecans, toasted (optional)
- Peel and cube squash. Set cubes on a large baking pan and bake until soft
- (375° for 50 minutes) and slightly golden; then set aside.
- Heat butter and olive oil in a large stockpot over medium heat. Add shallots, leek, ginger, curry powder, salt and white pepper, and sauté until shallots and leek are soft and translucent. Add squash, roasted red pepper and broth to the shallot mixture and stir until well combined.
- If you have an immersion blender, use it to purèe the mixture. Otherwise, blend the entire mixture in two or three batches and return to stockpot.
- Once the entire soup has been purèed, return to low heat. Add milk until desired thickness is achieved. Adjust seasonings, adding more curry powder, salt or pepper as needed.
- Serve topped with pecans (1 tablespoon per serving) if desired.
Calories: 209 Fat: 12g Saturated fat: 2g Carbohydrates: 20g Sodium: 375mg Fiber: 4g Protein: 9g Cholesterol: 8mg
*Using jarred roasted red peppers makes this recipe super easy. If you are inclined to roast your own, that will work just as well, if not better.