Golden Winter Squash Soup
Count on this colorful soup for a boost of important vitamins, minerals, and antioxidants.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Vegan, Vegetarian
EquipmentBlender, Food Processor
MoodFestive, Stressed, Tired
Taste and TextureCreamy, Herby
Type of DishHot Soup, Soup
- 2 teaspoons extra-Virgin olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks celery, trimmed and chopped
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 butternut squash or hubbard squash, peeled, seeded, and cut into 1-inch cubes
- Leaves from 4 sprigs fresh thyme, or 1½ teaspoons dried thyme leaves
- ¼ teaspoon ground cloves
- 4 to 5 cups low-sodium vegetable broth
- Salt and freshly ground black pepper
- ½ cup chopped fresh parsley leaves
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion, carrots, celery, and sweet potato and cook, stirring, until they begin to soften, 3 to 4 minutes.
Add the squash, thyme, cloves, and broth, and season to taste with salt.
Increase the heat to high and bring to a boil. Reduce the heat to medium-low, partially cover the pan, and simmer until the squash is tender when pierced with a sharp knife tip, about 20 minutes.
Transfer the soup to a food processor or blender, or use an immersion blender, and process to the desired consistency.
Return the soup to the pan and season to taste with pepper.
Stir in the chopped parsley. Reheat before serving.
To save energy, cut the squash in half, seed, and place in a baking dish, flesh side down. Add water to cover the bottom of the dish. Cover the dish and bake in a 350-degree-F oven for 25 to 30 minutes, or until the squash is soft. Scoop out the flesh and add to the saucepan with the sweet potato in the first step.
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