One of my favorite winter foods is soup; especially healthy homemade soup. Nothing quite compares to a big bowl of steaming soup to warm you up, feed you when you’re not feeling well, or simply act as comfort food.
Soup is good food like the commercial says. The only problem with canned soups is they aren’t as healthy as when you make them yourself.
Soups are typically filled with vegetables, meats, and herbs. It’s a nutritional powerhouse. One of the best parts of eating soup is that you also enjoy the broth that everything was cooked in which means you’re not losing any vitamins or minerals that may have leached out during the cooking time.
It is easy to plan for making soup. When I have a few leftovers from a yummy meal I’ll store them in a freezer-safe zipper-topped plastic bag in the freezer. The next time I’m making a soup I can plop those leftovers in the pot. Sometimes I’ll toss them in the blender or food processor and puree them before I add them for a different texture.
Here’s a rich and creamy soup for you to enjoy this week.
- 1 large butternut squash
- 3/4 cup chopped onion
- 1 clove garlic pressed
- 1 apple cored and diced
- 2 teaspoons unsalted butter
- 2 tablespoons whole wheat flour
- 1 teaspoon curry powder
- 1 teaspoon ground nutmeg
- 4 cups low sodium vegetable broth divided
- 1 tablespoon tomato paste
- 1/2 cup evaporated skim milk
- 1/2 teaspoon sage
- Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
- Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
- Add flour, curry powder and nutmeg and continue to cook until apple is tender.
- Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
- Pour contents into a large saucepan or Dutch oven.
- Add remaining broth, tomato paste, evaporated milk and sage.
- Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.