A light, velvety butternut squash soup from Mary Ringlein — squash, potato, and onion simmered in vegetable broth, partially puréed, then finished with nonfat milk and a hint of nutmeg.
Ingredients
1½ lb. butternut squash, peeled, seeded, and cut into 1″ cubes
1 lg. potato, peeled and diced
1 lg. onion, chopped
1 (14½ oz.) can vegetable broth
1 bay leaf
Salt and pepper to taste
1 c nonfat or low-fat milk
Nutmeg to taste
Instructions
Peel the squash, remove seeds and stringy flesh, and cut into 1-inch cubes.
In a large pan, combine the squash, potato, onion, broth, bay leaf, and salt and pepper. Cover and bring to a boil.
Cook over medium heat for 15 minutes or until all vegetables are tender.
Discard the bay leaf.
Transfer 2 cups of vegetables and ¾ cup of broth to a blender. Purée until smooth.
Return the purée to the pot and stir gently. Bring back to a simmer.
Over low heat, stir in the milk. Do not boil.
Add nutmeg to taste and serve hot.
Don’t boil after adding milk — low heat only once the milk goes in to keep the soup smooth and prevent curdling.
Partial purée: Blending only part of the soup gives it a creamy body while keeping some chunks of vegetable for texture. An immersion blender makes this step easy.
