Fall Feast-ival: Butternut Squash Soup

It's Fall Feast-ival all this month at Fit Fare.  When I saw the beautiful butternut squash at the grocery store, I knew I had to make soup with it.  This recipe tastes very good and may be one of the healthiest soups I've ever eaten.  It starts off as a nearly fat free, pureed butternut squash base.  Then, collard greens, bell pepper, corn and carrots are added to make a great tasting soup low in calories but high in fiber, vitamins A and C, and antioxidants.   It was also quite filling, due to the fiber, I suspect.

I love cuting into Winter squash (it's really Fall squash). The smell that comes up from it is so Autumnal, reminding me of pumpkins and Halloween.  The color of the flesh is gorgeous, and you get seeds that can be salted and roasted. 

Making the base was quite easy.  Squash, celery, garlic, leeks and fresh thyme were cooked in stock and pureed.

The result looked like a fancy cream soup, but was nearly fat free.

Each serving is under 300 calories and left me very satisfied.  I'm not sure how much a serving is though.  I hate the way recipes say they serve a certain amount of people, but you don't really know how much each serving contains. This recipe said it served 6 people.  But, I would have to split up the soup in six equal portions to make sure I knew how much each person would get.  Why not just say that a serving is say, around 2 cups?   

Butternut Squash Soup  (Food & Wine)

SERVES: 6

ingredients
   
    6 cups low-sodium chicken or vegetable broth
    One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
    5 thyme sprigs
    2 garlic cloves, halved
    2 medium leeks, white and pale green parts only, cut into 2-inch pieces
    1 celery rib, cut into 2-inch pieces
    1 tablespoon vegetable oil
    2 thick slices of bacon, cut crosswise 1/2 inch thick
    2 packed cups coarsely chopped collards or kale
    One 15-ounce can pinto or roman beans, drained and rinsed
    1 medium carrot, finely diced
    1 red bell pepper, finely diced
    1 cup corn kernels
    Salt and freshly ground black pepper

directions

1.    In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.
2.    In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.
3.    Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.
NOTES ONE SERVING 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.

Comments

[Kristi]

Both my Martha and Country Living magazines have butternut squash soup recipes in them this month, so I'll have you know you are uber trendy with this recipe. Yummy!

[aria]

mmmmm! butternut, it's been too long. looks delish i think i must copycat!!

[gattina]

I don't like pumpkin (from previous bad experience) so I'm lukewarm to any squash thing, but after seeing your soup (bravo Sher!) I'm 50-50 now. I really love leek though.

[Sheryl]

Oh, that's beautiful. I have a standard squash soup recipe that I use that is just squash and apples and onions pretty much, but it's often not filling enough as a meal. The addition of beans and greens and other veggies is a great idea.

[kross-eyed kitty]

That looks SO good! I love making soups at this time of year. I will keep this one in mind!

[Alanna]

Absolutely stunning ...

[Christine]

Yum, Sher! This looks so good and your photos are truly beautiful. I've got a recipe for a smooth butternut squash-maple syrup soup rattling around in my head. A take on one I had while back east. I'm nursing a cold (undoubtedly caught on the train) but will make it as soon as I can.

[Anna]

I tried this last night, and it received rave reviews! I used onions rather than leeks and skipped the celery, but it was still great. I also used a variety of squash I found at the farmer's market but had never tried before -- a Buttercup. Yuumy! Thanks!

[Lisa]

Wow -- this looks like a soup I made from a recipe in Food and Wine last week! I think it's the very same recipe! Weird. Personally, I didn't care for the soup after I made it. Now I did substitute garbanzo beans for the pintos, which wasn't a great idea, but just in general I wasn't thrilled. It just didn't have much flavor. Or the flavor it had I didn't like. And I got up extra early before work to make it, too. So loaded with great stuff, but to me -- a disappointment. It didn't look anywhere near as beautiful as yours. An off day for me I guess.

[dg puckett]

I insist that corn and squash be served for Thanksgiving. They are right up there with the Turkey in traditional foods in my mind.

Late Circumstances found me having all the Family and extensions with no time at home to prepare. It looked bleek at first as there are no "good" caterers available, restaurants are out and so here we go... note the WE.

"Squash and Corn New England Chowder"

This soup above is the now cooking basis for a new corn soup tradition. I will prepare it as suggested above sans the beans and greens. I intend to strain it to a bisque and add add different cooked colonel corn for 10-15 minutes with a touch of Maple Syrup. Let it Cool, refrigrate go to bed, then stir in cream on Thanksgiving Morning. As guests arrive next to the bar will be standing a large punch bowl and cups with condiments of , steamed shrimp, fried venison bacon bits, steamed scallops, grilled oysters and chunks of venison sasuage.

This is the start of a cup of soup tradition as people will inevitabely walk all over MY HOUSE instead of moving from civilized sitting in one and then to the dining table(s).

Truth is, I need the time! And this soup sounds great alone, with the "condiments" we have a meal.

OH YES, the bakeries and I did do some serious business so all will end sweet--I hope.

Aw The Times They Are A Changin"
that is the name of:
Bob Dylan's and Twyla Tharp's new play on
Broadway--mixed reviews--

dgp

[jo]

I can't wait to try this out! I had this kind of soup in a restaurant for the first time ever, loved it!

[Erin]

That looks soooo good! I am putting that on the menu for next week! :oD

[Hasibe]

i have always liked adnidg apples to my soups, it adds such a natural sweetness to it, not to mention the extra nutrients! your soup is beautiful, reminds me of a bright but cold october sunday, perfect to tuck into with a lap blanket and good book in hand.