Butternut Squash Soup

Hello,

The weather is getting cooler here in Southern California and I decided to make this hearty butternut squash soup.  I served mine with grilled cheese sandwiches (making them as healthy as possible)!  I will include instructions on how this was done as well.  Enjoy! 

Butternut Squash Soup

1 Large White Onion Finely Chopped

1 Bunch of Celery – Chopped

1 Orange or Yellow Bell Pepper Seeded & Chopped

1 Large or 2 Medium Sweet Potatoes Peeled and Chopped

3 Cloves of Garlic

2 Medium - Large Butternut Squash (Whole) or you can cheat and buy the pre-chopped 

½ Cup of White Wine

2 Quarts Chicken Stock

¼ Cup Olive Oil

Dried Rosemary & Thyme (Medium Pinch of Each)

Pesto (I used the Costco pre-made brand)

Salt and Pepper to Taste

In a large stock pot, heat olive oil & sauté onion/garlic, celery and bell peppers until browned.  Add your sweet potato, butternut squash, herbs, white wine and chicken stock.  Make sure you have enough liquids to generously cover the vegetables (The vegetables will cook down and if the consistency is too thick, add more chicken stock or water).  Allow to cook until everything is soft.  Puree and adjust season with Salt & Pepper.

Side Note Regarding Butternut Squash:  If using whole squash, cut off ends, slice length wise down the middle, scoop out seeds, drizzle with olive oil & place on a cookie sheet flesh side down.   Roast in oven on 375 degrees for 45 minutes until soft.  Remove flesh from skin and add to stockpot.

Serve with Pesto swirled in.

Healthier Version of a Grilled Cheese Sandwich:

2 slices of Sara Lee 45 Calorie Bread

1 Slice Extra Sharp Cheddar Cheese

1 Tablespoon of Fresh Avocado

Coconut Oil in Spray Form (Sold at Trader Joe's)

Lightly spray one side of each piece of bread with coconut oil, add cheese to bread, brown in a hot non-stick pan. Once cooked and cheese is melted, remove from heat and add avocado.