Better For You –
Butternut Squash Soup
by Marco Girgenti
YIELD: 6 Servings
1 tbsp. olive oil
1 small-med. onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2-3 medium potatoes, cubed (sweet potatoes can be substituted)
1 small apple, chopped
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock – 900 mL carton of organic low sodium chicken stock (Home Goodness brand); see prep instructions below.
1 sprig fresh rosemary, approx 3-4 inches (small sprig of rosemary converts to approx. 1/2 tsp. of dried); fresh is recommended.
½ tsp. coriander
Remove rosemary sprig after cooking.
Season with sea salt and freshly ground black pepper to taste
Optional: After cook time, add a pinch or 1/8 of chili flakes for those who love the heat!
Optional: Sprinkle with cinnamon
Heat the olive oil over medium heat in a large pot. Add and cook the onion, celery, carrot, potatoes, apple and squash for approx. 5 minutes, or until lightly browned.
Pour in enough of the chicken stock to cover vegetables and bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Add seasoning, salt and pepper to taste.
Allow to cool slightly before next step.
Transfer the soup to a blender or food processor and puree until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. If you prefer some texture in your soup, you can choose to mash the ingredients using a mashing tool instead of pureeing.