One of the best ways to conquer a Thanksgiving weekend of indulgence is with an easy to digest bowl of soup. JB made this on Thanksgiving Day and it is divine! Make a big batch and put into containers to take for lunch all week. Serve with a small salad for an even healthier dinner. Squash contains Vitamin A, Vitamin C, and Fiber.
Roasted Butternut Squash Soup with Chipotle Sour Cream
* Serves 4
One large Butternut Squash, peeled, de-seeded, and cubed
2 large carrots, diced
2 stalks of celery, diced
1 white onion, diced
2 cloves of garlic, pressed or finely chopped
4 cups of vegetable broth
a bunch of fresh thyme
Toss Butternut Squash with Olive Oil, Salt, Pepper, and a tablespoon on fresh Thyme. Roast in oven at 400 degrees for about 30 minutes (until fork tender). Set aside and let cool.
In a soup pot combine carrots, celery, and onion. Saute in Olive Oil till soft. Add garlic and saute about 2 minutes. Add in Butternut Squash. Add 4 cups of vegetable broth and bring to a simmer. Simmer 30 minutes to let flavors combine. Use immersion blender to puree the soup.
The Sour Cream:
1/2 cup of light or fat free sour cream
canned chipotle chilies (in adobo sauce if possible)
Mince about 4-5 chipotles and add to sour cream. Add a pinch of fresh thyme, salt, pepper. Refrigerate to let sit while you cook the soup. Prior to serving, use a teaspoon to scoop and swirl in the sour cream to the soup.