Inner Chef

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Butternut Squash Soup

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Butternut Squash Soup                                 Serves: 6

(WholeFoodsMarket.com)

Ingredients

2 tablespoons extra-virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

½ teaspoon chopped fresh thyme

4 cups low-sodium chicken broth

½ teaspoon fine sea salt

½ teaspoon ground black pepper

 

Method

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.

 

Three Twists

Apple, Gorgonzola and Almond Butternut Soup

Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai-style Butternut Soup

Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup

Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

 (Photo: Whole Foods Market)

 

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