Butternut Squash Soup

img_1796While you may not think of Butternut Squash Soup in the category of Italian, part of being Italian is using everything that can be grown to strengthen and grow your own family. A garden is part of life and for my great-grandparents who were the first generation to come to the United States, the garden is what got them through the year and able to feed large families.

For the very first time last fall, I planted our family garlic. Garlic that has been passed down for generations. You know it first by it’s color-it has a purple shell on it- and then by it’s scent. It is a sweet garlic that doesn’t have the usual bite that most garlics can give.

Anyways, back to the soup at hand. If you do a random search for Butternut Squash Soup, garlic is not a typical ingredient you will find. Maybe it’s because we expect this soup to be buttery and sweet. Maybe it’s because the rest of the culinary world doesn’t think that garlic doesn’t need to be a main ingredient in everything. Or maybe it’s just a tradition.

But I’m about to break that tradition. I love garlic in this soup. I think it gives just the right balance and if you’re like me and don’t enjoy things too sweet, you’ll appreciate the addition. I hope you enjoy this soup during the fall months and that it brings you joy…after all…food is not just about consuming calories-it’s enjoying the flavors life has to offer.

Ingredients:
32 oz chicken broth
1 butternut squash, peeled and cubed
3 cups 90-100 calorie almond milk-lower calorie count is much more watery (keep some extra on hand)
1 medium onion, coarsely chopped
1 medium clove of garlic
3 small Yukon gold potatoes
2 stalks of celery, diced
2 large carrots, diced
Pinch of Thyme
Pinch of Nutmeg
2T. Butter/butter substitute
Pinch of Salt

Make the Soup:

  1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Sauté until onions are translucent.img_1793
  2. Add carrots, celery and butter nut squash.Sauté for 5-7 minutes.
  3. Add potatoes, chicken broth, almond milk and salt. Bring to a boil.
  4. Add Thyme and nutmeg. Stir, cover and lower heat, letting soup cook for 25 minutes.
  5. If you have an immersion blender, blend your soup! If you don’t have an immersion blender, scoop soup into a blender to blend all of the vegetables together.
  6. Your soup is ready to serve!

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