Here you go for one of my winter favorites:
Butternut Squash Soup
Ingredients
2 tablespoons olive oil
1 carrot, diced
1 celery stalk, diced
1 onion or shallot, diced (your choice, what you have in the house)
4 cups cubed butternut squash
4 cups low-sodium chicken broth (because you are healthy
)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic (optional)
1 tbsp chopped chipotles in adobo sauce (optional)
Directions:
Heat oil in a dutch oven pot (I use my enameled cast iron pot because it gives me an extra workout). Throw in the carrot, celery and onion - if using the garlic and chipotles, add them now. Cook until vegetables have begun to soften and onion turns translucent, about 3 to 4 minutes. Stir in butternut squash, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.
If you use the chipotles in adobe sauce, the soup will have a little heat to it for these cold nights. If you don't mind the couple of extra calories, then crumble up some queso fresco on top of the soup when you serve it... Enjoy!!!!
Nutritional: (this is my best guess if you go with 6 servings and ingredients that are not optional)
140 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 280mg sodium, 20g carbohydrate (5g dietary fiber, 4g sugar), 6g protein
Elle
