Butternut Squash Soup w/Pie Crust Croutons

Halloween & Fall Meal
Halloween & Fall Meal

There are a lot of Butternut Squash Soup recipes going around right now but this one has a few different twists to it. It is a lighter version of most soup’s due to the Coconut milk instead of heavy cream, it’s a recipe from Kelly Osbourne‘s diet tips, yes  Ozzie Osbourne‘s daughter,that’s where the Halloween part come’s in because Ozzie puts out a Halloween  feel don’t you think( I mean biting heads off bats)? Plus nothing says “FALL” like Butternut Squash. She says she ate this a lot while she was loosing  her weight.

Kelly’s Butternut Squash Soup

2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk(see my tip if you can’t find Coconut Milk)

3. Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste. ( I used my hand-held stick blender, if you don’t have one get one)

4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.(I used a sprig of thyme and pie crust croutons)

Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.

* I did not have coconut milk in a can, but I did have Cream of Coconut, so I mixed 1/2 cup with 1/2 cup evaporated milk. It probably made calories go out a bit but was very tasty and on the sweet side.

I sprinkled my “Pie Crust Croutons” on top and served with a grilled cheese Sammie.

Butternut Squash

I used part pre-cut squash and part fresh just because that’s what I had. Buy fresh its just a little more work peeling and chopping but its cheaper and fresher. Always a better choice.

My daughter Kelly and I both loved it and she says it’s a keeper and should be shared.

Enjoy!

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2 thoughts on “Butternut Squash Soup w/Pie Crust Croutons

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