Note from B: This recipe was originally posted, January 22, 2009. I am posting it again for Jo, as she says this is one of the recipes she makes from the first year of Feast Everday.
This easy, healthy soup is a good way to get some veggies without many calories. It's a Bob Greene (Oprah's trainer) recipe which uses low fat evaporated milk vs. half'n'half. That's a good substitution to know. And worth the minimal loss in taste and texture to make soups lighter.
We make it frequently -usually with butternut squash, but yesterday I could only get Delicata in the precut veggie section.
Gingered Butternut Squash Soup
pg. 124, from one of Bob Greene's books-- I copied the recipe but must have given the book away...
1 Tbsp. olive oil
1 small onion ( I use a big one)
1 butternut squash, peeled and diced (I use 2 packages of precut squash -- today it was Delicata)
1 knob of fresh ginger, about 1 inch long and finely chopped ( I grate it --- it's easier)
1 small carrot, peeled and chopped (don't omit; from experience, this recipe needs it)
6 cups low-fat, low-salt chicken stock (add more if needed to cover the squash)
1 bay leaf
3/4 cup 1 percent milk or evaporated skim milk ( I use 1 can of 2% evaporated or non fat evaporated)
salt and freshly ground pepper
1/4 tsp. nutmeg, or to taste, freshly ground, if possible
chopped chives or scallions for garnish(I use cilantro)
In a soup pot over medium-high heat, place the olive oil and onion. Cook, stirring often, until the onions are softened. Add the squash, ginger, carrot, chicken stock, and bay leaf. Cover and simmer until all the vegetables are soft, about 1/2 hour. Puree the soup in batches in a blender (or with a hand blender). Thin the soup with the milk and season to tasted with salt, pepper and nutmeg. Garnish, if desired.