My first taste of butternut squash soup was at a marche restaurant in Toronto. I was so blown away by its creaminess and flavour I worked hard to recreate it. I think I’ve come close and on top of that it is completely healthy. Theirs probably had cream in it but I have found that this recipe just doesn’t need it. It is tasty and creamy all on its own. Pair this with some fresh baked bread and you really have a heavenly meal. It’s a favourite of mine really, especially when it is cold and rainy. Which happens often out here!
- 1 tsp extra virgin olive oil
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 leeks, white part only, chopped
- 2 lbs butternut squash, cubed
- 1 bartlett pear, cored and chopped
- 6 cup water or chicken stock
- 2 purple basil leaves, chopped finely
- 1/4 tsp pumpkin pie spice
- sea salt and pepper to taste
- Heat the olive oil in a soup pot. Add the onion, carrots, and leeks. Saute until carmelization occurs.
- Add the squash, pear, stock or water, basil and pie spice. Season with some salt and pepper. Allow to simmer until the squash and pear are tender, about 15-20 minutes.
- Puree the soup using a hand blender or in batches in a regular blender until it is smooth.
- Reheat the soup and serve.
Makes 8 large portions. Each portion (about 2 cups) is 72 calories, .8 gram fat, 4.4 grams fibre, 17.2 grams carbs, 1.3 grams protein. Calculated if water is used instead of stock. If you need a bit of extra creaminess a dollop of fat free sour cream is excellent in this. I don’t usually do that, made for a pretty picture though!