I was looking for a perfect antidote to a wintry evening. A comforting bowl of winter squash soup paired with golden cheddar cheese toasts is the perfect answer. The soup, made from butternut squash, boasts a velvety texture and a sweet, earthy depth spiced with curry, cinnamon and cumin. The herbs and spices make the difference in this soup. You can use them to flavor other meals, cooked vegetables, rice or meat. Make sure yours are less than 6 months old.
HELPFUL HINTS
› Fresh or frozen butternut squash cubes can be used.
› Curry powder is a blend of about 15 herbs, spices and seeds used in Indian cuisine. The curry powder available in supermarkets is a shortcut that provides many of the flavors.
SHOPPING LIST
› To buy: 1 small container apple juice, 1 container low-sodium vegetable broth, 1/2 pound red or yellow potatoes, 1 container butternut squash cubes (12 ounces needed), 1 bottle curry powder, 1 bottle ground cinnamon, 1 bottle ground cumin, 1 bottle dried thyme, 1 bunch fresh parsley.
› Staples: olive oil, onion, salt, black peppercorns.
Winter Squash Soup
2 teaspoons olive oil
1/2 cup apple juice
1 cup sliced onion
3 teaspoons curry powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 cups fat-free, unsalted vegetable broth
1 cup red or yellow potato cubes, cut into 1/2-inch cubes
3 cups butternut squash cubes
2 teaspoons dried thyme
1/4 cup chopped parsley
Salt and freshly ground black pepper
Place a large saucepan over high heat. Add the olive oil, apple juice, onion, curry powder, cinnamon and cumin. Cover with a lid, and cook for 5 minutes. Add the broth, potatoes, squash and thyme. Reduce the heat to medium high, cover again and simmer 20 minutes or until potatoes are tender. Remove 2 cups of the soup to a blender or food processor, and puree. Return the puree to the saucepan, and add salt and pepper to taste. Divide soup between 2 large soup bowls, and sprinkle parsley on top. Serve with toast.
Yield 2 servings.
Per serving: 290 calories (18% from fat), 5.7 grams fat (0.9 gram saturated, 2.6 grams monounsaturated), no cholesterol, 7.3 grams protein, 60.4 grams carbohydrates, 9.8 grams fiber, 157 milligrams sodium.
– Linda Gassenheimer
Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”