Mick Telkamp
butternut squash soup
Warm up with this wintertime favorite: rich and creamy butternut squash soup.

A relative of the pumpkin and of cucumbers, the butternut squash is a culinary new kid on the block. Only in cultivation since the 1940s, its popularity has skyrocketed due in part to its ease of use, long shelf life and powerhouse nutritional value. Inside the smooth, tan skin of this funny looking vegetable lurks copious amounts of vitamins A and C and potassium. Also rich in fiber, cholesterol free and clocking in with about half the calories of the potato, for healthy eating it’s a easy choice. Oh, and they taste great. The sweet and starchy flavor of this favorite winter squash is never better than when pureed into a vibrant seasonal soup.

This winter soup is silky-sweet with just a hint of heat to shake the chill of a winter day. Packed with fiber and nutrients, feel free to have a second bowl of this creamy, yet dairy-free vegetarian delight. Healthy eating never tasted so good.

Roasted Butternut Squash Soup

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrots, peeled and chopped
5 cup butternut squash, cubed and peeled
1 granny smith apple, peeled, cored and chopped
4 cup vegetable broth
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
nutmeg

Spread cubed squash on a non-stick baking sheet and roast for 1 hour at 375 degrees.

In a large, heavy pot, sauté onion in butter at medium-high heat until soft.

Add carrots, squash, apple, broth, cayenne, salt and pepper and bring to boil.

Cover and reduce heat to simmer 30 minutes.

Using a stick blender or working in batches with a countertop blender, puree until smooth.

Add salt and pepper to taste.

Ladle into bowls and sprinkle with a dash of nutmeg to serve.

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