Butternut Squash Soup

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My good friend Evan, who I grew up with, read my journal once. We were in middle school and he was over at my house and he snooped.  Unfortunately (for both of us), he happened to find an entry where I mentioned him… in not the nicest day. Luckily, we remained friends, but to this day Evan gives me a hard time about it – even though he’s the one who snooped!

Starting a blog is, in some ways, like sharing your journal with everyone. Evan and I are still traumatized from the one time he read something relatively harmless in my journal, and here I am sharing parts of my life with the entire internet. Granted, I get to pick and choose what you read about me (whereas my journal was meant to be private), but in some ways it feels similar.

So, to protect all of us, I’m going to keep some of my secrets to myself. For example, I’m keeping my signature Turkey Pot Pie recipe locked up, even though I’ll be making it for Friendsgiving this weekend (more to come on that next week). It’s not even a good fit for CLK (too time intensive and not healthy enough), but even if it was, it’s special to me so I’m going to keep it under wraps.

I’m still not so sure about sharing this secret with you, but I’m going for it. I’m about to reveal my secret for making any type of soup. It’s a fool proof recipe. It’s actually less of a recipe than it is an equation. It boils down to:

Liquid + Vegetable + Protein = Soup

The proportions depend on how you like your soup. If you like a thicker soup (such as chowder), add more vegetable and less liquid. The protein can be blended into the soup, mixed in to the soup, served on the side, or right on top. Confused? Here are some pieces to make the puzzle come together:

  • Liquids: any variety of broth or stock (chicken, beef, vegetable, seafood), water, or milk
  • Vegetables: asparagus, squash, tomatoes, potatoes, corn… anything your heart desires
  • Protein: for blending: any type of bean or silken tofu; for mixing: quinoa, faro, or other whole grains; on the side: chicken, beef, or shrimp; on top: quinoa, cheese, or more beans.

You can combine more than one vegetable or liquid to come up with the best balance for you. Trust me, this is fool proof. For this recipe, I used water and chicken broth for the liquid, onions and butternut squash for the vegetable, and quinoa on top as my protein. Let me know what combinations you come up with and keep my secret safe!

Butternut Squash Soup

Cook ½ cup dry quinoa according to package directions. In a large saucepan, sauté 1 cup diced onion in 1 tablespoon butter. When the onions are translucent, add 3 cups diced butternut squash, 3 cups chicken broth, and 2 cups water. Bring to a boil, stirring frequently. Reduce heat to medium, cover, and simmer until squash is fork tender, about 10 minutes. Remove from heat and blend until smooth. Add ½ teaspoon salt.  Serve each portion topped with ¼ cup cooked quinoa. Yield: 3 servings. Serving size: 2 cups. Per Serving: $2.77, 148 calories, 1g fat, 33g carbs, 6g protein.

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2 thoughts on “Butternut Squash Soup

  1. Pingback: Thanksgiving Round-Up |

  2. Pingback: Settling In to Fall |

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