Friday, September 25, 2009

Fall Squash Soup

Photo: Oxmoor House
Butternut and acorn squash is cooked in chicken broth, pureed and heated with yogurt to make this soup, that's seasoned with ginger, thyme, & lime juice.
1 butternut squash (approx. 1 to 1 1/2 lbs)
1 acorn squash (approx. 1 lb)
1-2 Tbsp olive oil or vegetable oil
1 onion, chopped
3 garlic cloves, cut up
1 tsp ground ginger
1/2 tsp thyme
32 oz carton (reduced-sodium) chicken broth
1 cup fat-free or lowfat plain yogurt
1 Tbsp lime juice
1 Tbsp sugar
Store-bought garlic croutons
Preheat oven to 375. Place halved, seeded squash, cut side down, in lightly greased baking dish or pan; bake until squash is soft, about 50 min. Allow squash to cool; scoop out in chunks. Heat the oil in a soup pot; add onion and garlic. Cook until onion is translucent, about 10 min. Add squash chunks, ginger, thyme, and broth. Bring to boil; reduce heat. Cover and simmer for 30 min. Allow soup to cool to room temp. Puree soup in batches in blender. [At this point, the soup may be refrigerated a day ahead, or it may be frozen and thawed, to complete for serving.] Return soup to pot. Add yogurt and stir to blend. Season soup with lime juice and sugar. Simmer until heated through (but not boiling). Serve with garlic croutons.
Notes: This is my low-fat, lower-sodium adaptation of a very rich pumpkin soup that I had in France. When I first made it, I used a store-bought pumpkin, and it was bland, tasteless. Then I learned that U.S. pumpkins are very different from the French ones! The closest I have ever been able to come to the flavor of a French pumpkin is a combination of butternut and acorn squash. But this recipe works just as well with all acorn or all butternut squash. This recipe has been such a hit that it has become a staple as a Thanksgiving starter. I've tried a lot of different squash soup recipes, but I think I hit on just the right combination of ingredients and flavors with this one.
Number of Servings: 8
Submitted by: lauren-rabinovitz

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