Butternut Squash Soup

[Guest guest]

This is one of my favourites!

I made some modifications:

I omit the tomatoes, salt and vinegar. I add ginger, curry powder and orange

zest, to taste, for me, about a teaspoon of curry, a teaspoon of ground

ginger, and the zest of a large orange. I also bake the squash instead of

putting it in raw, and reduce the cooking time! Just cut the squash in half

lengthwise, scoop out the seeds and fibre, which is found in the big part at

the bottom and place on a cookie sheet cut side down. bake at 350 for 35 to

forty minutes, let cool enough to handle, and just pull back the skin. By

baking it with the cut side down, the skin lifts off easily!

Enjoy! Aprox 15 carbs per cup!

Butternut Squash Soup

3 tablespoons extra-virgin olive oil

1 onion, thinly sliced

4 cloves garlic, smashed

2 fresh sage leaves

2 teaspoons kosher salt

Freshly ground black pepper

2 medium canned plum tomatoes

1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and

diced

4 cups low-sodium chicken broth or water

1 teaspoon balsamic vinegar

2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,

sage, 1 teaspoon of the salt and season with pepper, to taste. Cook,

covered,

stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat

to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,

until the tomatoes break up and the onions brown slightly, about 7 minutes.

Add the squash and the remaining teaspoon salt, and continue to cook,

stirring

occasionally, until the squash is tender, about 12 minutes. Add the broth,

bring to a simmer, and cook, uncovered, until the vegetables tender, about

20

minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion

blender. Return the soup to the pot and reheat over medium heat. Stir in the

vinegar.

Serve the soup in warm bowls with a touch of parmesan cheese if desired.

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