This easy, creamy soup takes just seven ingredients and one pot to prepare. To kick things up a notch, top each bowlful with a sprinkle of the homemade dukkah shown in the photo.
Got a honeynut or other winter squash on hand? You can sub any kind for the butternut (except spaghetti squash).
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Makes: 6 cups
Time: 45 minutes
Ingredients
- 2 Tbs. extra-virgin olive oil
- 6 cups cubed butternut or other winter squash
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 bay leaf
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
- sprinkle of dukkah, optional
Instructions
- In a large heavy pot over medium heat, heat the oil until shimmering.
- Sauté the squash until browned on a couple of sides, 5-7 minutes.
- Stir in the celery, onion, and bay leaf. Cook, stirring occasionally, until the onions start to soften, 3-5 minutes.
- Add 3 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are very soft, 12-15 minutes.
- Remove the bay leaf and discard. Purée the soup with a hand blender until smooth. Season with the salt and pepper. Top with a sprinkle of dukkah, if using.
Nutrition Information
Per serving (1 cup soup, not including optional dukkah topping):
- Calories: 110
- Total fat: 4.5 g
- Sat fat: 0.5 g
- Carbs: 19 g
- Fiber: 3 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 340 mg
