This soup is almost sinfully delicious. And it’s fantastically nutritious. It is savory, sweet, and unbelievably simple to prepare – it has only 7 ingredients—including the water! I love it served with steamed kale and a piece of salmon on the side. If you are a vegetarian, consider a cold lentil salad as an accompaniment. It looks absolutely gorgeous in the bowl, and if you serve it to guests, they will think you are a gourmet. It’s that tasty! And it’s gluten-free.
Butternut squash is a nutrient rich vegetable loaded with vitamin A, folate, vitamin E, magnesium, calcium, and potassium and has no cholesterol. Olive oil is the heart healthiest oil. And the rest is simple…
1 butternut squash, peeled, seeds removed and cut into 1-inch chunks
2 yellow onions, chopped
2 TBS olive oil
5 cups of water (or low sodium vegetable broth)
1/2 cup of white wine
Sea salt or Herbamare seasoning to taste
Dried or fresh dill weed or fresh rosemary (the latter is my favorite)
Lightly heat your olive oil in a soup pot. Sauté your onions until slightly soft. Add squash chunks and sauté for 3 minutes. Add the wine and cook for another 3 minutes. Add the water and cover your pot. Cook for about 40 minutes or until the squash is very soft, stirring about every 15 minutes. When cooking is complete, use a whisk or vegetable masher to “mash” the squash until you have a thick soup with some small chunks of squash. Alternatively, you can blend the soup. Add salt, lightly to taste. Serve hot, garnished with dill.
Squash-Rice Soup: Use 6 cups of water and add ¼ cup of basmati rice just after adding the water; adds a nice texture to the soup.
Squash-Dulse Soup: Top the soup with crumbled dulse flakes instead of dill for an oceany flavor.
Squash-Rosemary Soup: Add a stalk of fresh rosemary when cooking instead of the dill garnish. Gives a rich flavor.