A New Kind of Butternut Squash Soup


Soup is one of my favorite foods. I especially like creamy soups with a little unusual twist. Today I tried something very different. I added a roasted beet and some “sweeter” spices to a more traditional Butternut Soup.

squash and beet soup

This soup is beautiful and the spices make it a very flavorful.

Beets and Butternut Squash Soup
Serves 4

1 large butternut squash, peeled, seeded and cut into cubes
1 large fresh beet, roasted or boiled, cut in quarters
4 green onions, sliced (whites and greens)
2 cloves garlic (minced)
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon dried basil (or 1-2 tablespoons fresh)
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 cup milk
1 cup water
1 vegetable bouillon cube

Boil the squash and beet (unless you roast it in the oven) until just tender. Drain and set aside. Saute the onions, garlic and spices until the onions are transparent. Put all the ingredients in a food processor and blend until smooth. Reheat and add a dollop of fat-free sour cream and a few pieces of green onion tops to serve.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Entrees or Main Course, Hearty food, Holiday Food, Lunch, Soups, Uncategorized. Bookmark the permalink.