Harvest Squash Soup

By krystallondon

Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.

Ingredients

• 2 onions, chopped
• 4 garlic cloves, minced
• 2 tbsp (30 mL) butter
• 2 400-g pkgs cut-up squash
• 2 tsp (10 mL) each ground cumin and dried thyme leaves
• 900 - ml carton chicken broth
• 2 cups (500 mL) orange juice
• Fresh rosemary (optional)

Preparation

Step 1

1. Prepare onions and garlic. Melt butter in a large saucepan set over medium heat. Add onion and sauté until it starts to soften, 3 to 5 min. Then add garlic along with squash, seasonings, broth and orange juice. When it comes to a boil, reduce heat to medium-low. Cover and simmer gently, stirring occasionally, until squash is very tender, 30 to 35 min.

2. Using a food processor, purée soup in batches until smooth. If it is thicker than you'd like, stir in a little water. Taste and add salt if needed. Serve in wide soup bowls, scattered with sprigs of fresh rosemary. Soup keeps well in the refrigerator for 3 days, or freeze up to 3 months.

Nutrients per cup (250 mL)
3 g protein
3 g fat
22 g carbohydrates
3 g fibre
76 mg calcium
467 mg sodium
121 calories