7 Ingredient Ultimate Butternut Squash Soup
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.