Wednesday, November 26, 2014
This brothy soup will help to fill you up without weighing you down. And it's super yummy and simple to boot.
Butternut Squash Soup with Sun-Dried Tomatoes, Caramelized Onions and Goat Cheese
2 Tbsp olive oil
1 Tbsp minced garlic
1 large yellow onion, chopped, divided
1 Tbsp brown sugar
8 -10 cups cubed butternut squash (I used two small-medium sized squash)
8 cups vegetable broth
1/2 tsp ground black pepper
5 oz crumbled goat cheese
1/2 cup sundried tomatoes, chopped
Dashes of salt, to taste
Heat olive oil in a large souppot over medium high heat. Add onions and garlic and saute until coated. Reduce heat to medium and continue to stir regularly until onions soften, ~5 minutes. Add brown sugar and stir until incorporated. Continue to cook onions until golden brown, stirring occasionally, 7-8 minutes. Remove half of the mixture from the pot and set aside.
To the pot, add the squash, broth, and pepper. Bring broth to a boil, then reduce heat to medium and cook for 20-25 minutes, or until squash has softened. Use an immersion blender to puree soup.
To the remaining caramelized onion mixture, stir in sundried tomatoes and goat cheese. Just prior to serving, stir the mixture into the soup, or you may add it to each serving dish.
Nutrition Info per 1 serving: 194 calories, 7 g fat, 12 g protein, 15 g carbohydrates, 5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 2:12 PM