Yesterday was a soup kind of day. I got this recipe from a magazine called “Taste of Home- Healthy Cooking”. I was subscribing to Rachael Ray’s magazine, which I loved, but she never gave any nutritional info for the recipes. I am only cooking recipes right now that give me that info. I called to cancel that subscription, and the woman on the phone suggested this magazine instead. I’ve only made this one recipe from it so far, but this one was really good! And easy! And healthy! And low-fat! My only problem with it was the adding of the blue cheese at the end. That is not needed. And don’t skip the roasted garlic part!
Roasted Garlic Butternut Soup
(Taste of Home Healthy Cooking, Aug./Sept. 2011)
prep time: 35 min.
cook time: 20 min.
1 whole garlic bulb
1 teaspoon Crisco® Olive Oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3-1/4 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth (I used vegetarian “Chicken” broth)
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. Yield: 9 servings (2-1/4 quarts).
1 cup soup with 1 tbsp blue cheese = 144 calories