Recipe: Butternut Squash Soup

After years of using a blender to puree food, I finally bought a food processor. I had butternut squash in my refrigerator, so I figured I'd test the food processor by making some soup. The other ingredients were all things I had on hand: margarine, onions and stock. The recipe actually specified using all chicken stock, but I was a little short and used mostly chicken with a little vegetable stock.

I cooked one cup of onions with one tablespoon of maragrine in a large pot. Then I added a whole butternut squash (cut into cubes) and six cups of stock. I simmered the squash until it was softened, then put it into the food processor using a slotted spoon. There was so much squash that I had to puree it in two batches.

Once the squash was pureed, I put it back into the leftover liquid in the pot and stirred it all together. I added a bit of salt, pepper and nutmeg. Then I poured myself a small bowl of soup and ate it with a few Triscuit crackers. Yum!

I divided the remaining soup into four servings. My mother in law gave me a set of ramekins that are perfect for storing soup, since they have plastic lids and can be stacked in the refrigerator.

My guestimate is that each serving is about 250 calories. I'll probably have this soup for dinner during the week. I like to finish the day with something a little on the lighter side.