I know what you’re thinking … Healthy AND creamy? Liar.
No, really. This soup is rich, smooth and delicious. And it has only 3 grams of fat per serving, plus a solid dose vitamins A and C. How, you ask? There’s no cream. No butter. Just squash, potatoes, stock and seasoning. And it tastes just as decadent. On a cool, rainy day (read: forecast for this week), it’s fall-in-a-bowl perfection.
Here’s what you need:
- 1 tbsp canola oil
- 1 small onion, chopped
- 1 tbsp fresh ginger, minced
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potato, peeled and diced
- 1 medium Yukon gold potato, peeled and diced
- 6 cups chicken stock
Here’s what you do:
Peel and chop up all the vegetables and place them in a large bowl. Heat oil in a big soup pot over medium heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add the ginger, nutmeg and cinnamon and stir together until fragrant – about 1 minute. Add the diced vegetables and chicken stock. Bring to a simmer. Reduce the heat, cover and simmer 45 minutes, or until the squash and potatoes are tender.
Transfer the soup to a blender (you’ll have to do this in 2-3 batches) and puree. Hold the lid with a towel to keep from splashing and burning yourself. Return soup to pot and stir to even out texture. Continue heating if necessary and adjust seasoning with salt pepper.
Serve and top with chopped walnuts (omega-3s), pecans, raisins, or a dollop of cream if you like.
Sip, slurp, watch the leaves change colors. It’s fall.