O, the excitement of my new kitchen continues… I’ve been busy whipping up hearty harvest recipes this week and last night I created a savory butternut squash soup with an extra kick of fresh cranberries from the local market.
This tasty winter squash is quite similar to a pumpkin, yet it has more of a nutty, sweet bite. Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.
My butternut squash soup is quick and easy to whip up; simply seed and cube the squash, add it to the spices, cranberries, flax seeds and harvest root veggies; simmer, then transfer into your handy-dandy blender and puree until smooth. As in this recipe, I often choose incorporate ground flax seeds, which add an additional nutty flavor and are a great thickener for my soups and stews.
This tasty winter squash soup has a nutty, sweet bite. Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.
Ingredients
- 1 butternut squash
- 1 medium onion chopped
- ½ cup cranberries
- 2 large carrots shredded
- 2 large parsnips shredded
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 Tbsp. rosemary finely crushed
- ½ tsp. cinnamon
- ½ tsp. curry powder
- ¼ tsp. cumin
- 2 Tbsp. ground flax seeds
- Sea salt to taste
- Crushed white pepper to taste
- Greek plain yogurt (optional, for topping)
- Fresh basil leaves (optional, for topping)
Instructions
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Seed and cube the butternut squash.
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In a large pot, combine chicken broth along with cranberries and root veggies: onion, carrots, parsnips and garlic. Add cinnamon, curry powder, cumin, ground flax seeds and sea salt and crushed white pepper; cook over medium heat for 30-40 minutes or until squash is tender.
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Lower heat to a simmer; cook for an additional 15-20 minutes.
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Transfer soup mixture to a blender; puree until smooth.
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Serve warm with a dollop of Greek yogurt and freshly chopped basil leaves. Enjoy.
Here are a few news clips in the Nutrition/Health field that I’ve come across within the last week and thought I’d share with all of you:
Food Cos. Dropping Smart Choices Labeling
Tighter Belts Mean Thicker Waists
I love making this soup for the holidays
I made this today after having tried a cranberry butternut bisque at a local restaurant. I left out the flax seeds, & added 1/4 tsp. nutmeg. After I had pureed the soup, I determined that it was too spicy to match the bisque, and added roughly 1/2c ~ 3/4c. of heavy cream, which made it absolutely perfect! Can’t wait to make this again for the holidays!
That makes me so happy; thank you Danica!
I just found your cool foodblog!!
I love soups like this & to add cranberries is an extra yummie bonus!!
soup! great minds think alike. I love the idea of adding the flax seeds, I’m gonna give that a whirl. See you Friday!
hey amie! i am super excited for this weekend. i have been SO busy lately with moving and getting ready for cali that i have not had time to read blogs, but i am just now checking yours out and i look forward to meeting you friday!! xo
I love butternut squash soups. I just wish they weren’t so challenging to cut up.