Happy Friday, everyone! Phew, what a week it’s been. My goodness, I can’t believe how quickly time has gone…time for Friday’s recipe again? Well my recipe entries just happen to be one of my favorite weekly posts! This week I’m excited to share a great recipe from My Italian Kitchen. It’s such a great book with healthy recipes. This recipe, Butternut Squash and Potato Soup, just happens to be the MOST perfect dinner for me. Oh my goodness, is it ever delish. And eaaaaaaasy.
- 1 medium butternut squash
- 2 baking potatoes, peeled and cut in chunks
- ½ medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cloves garlic, crushed
- 1 32-oz. container low sodium vegetable broth
- 1 tsp cracked black pepper
- 2 tsp extra-virgin olive oil
Cut off and discard the top and bottom of the squash. Peel the squash with a vegetable peeler. Cut lengthwise in half, scoop out and discard the seeds. Cut the squash into 1-inch pieces.
Put the squash, potatoes, onion, carrots, celery, garlic and broth into a large sauce pot over medium-high heat; bring to a boil (about 10 minutes). Reduce the heat to a simmer. Cook for about 35 minutes, gently stirring occasionally, until all the vegetables are tender.
Working in 2-3 batches, use a ladle to transfer the vegetables from the pot to a blender. Add about 2 ladles of broth per batch. Blend on high until smooth, 35-45 seconds. Pour the blended vegetables into a separate pot; stir. When all batches have been placed in the pot, season the soup with salt and pepper. Ladle the soup into individual bowls, drizzle with olive oil (about ½ tsp each) and serve.
Source: My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier by Janet Zappala (Addicus Books; 2010).