So it is fall and everywhere I look the markets are bursting with a variety of pumpkins and squashes. I am a huge fan of using seasonal produce and I love making huge pots of soup when the weather starts to cool.
Here is my recipe for a light butternut soup…. It is bursting with taste and in true “COOK IT OFF” style I have “DITCHED THE CALORIES NOT THE FLAVOR”.
Yes, this recipe has no high-calorie ingredients….. NO HEAVY CREAMS, NO BUTTER, NO WHOLE MILK, and NO POTATOES.
The mix of spices adds so many different layers to the soup. I guarantee it’s so yummy you won’t even know it’s healthy.
Enjoy xxx Chef MM
PrintButter Free Butternut Soup
Ingredients
- Olive Oil
- 2 sticks celery diced
- 2 large or one small butternut cubed
- 2 leeks (white only cut into slivers)
- 4 carrots (cut into chunks)
- ½ cup chicken/vegetable stock powder
- 14 cups water
- Zest and juice 1 orange
- ½ tspn curry powder
- ½ tsp cumin
- ½ tspn ginger
- ½ tsp cinnamon
- ½ tsp chilli flakes
- Coarse Salt and Black Pepper
- 1 cup of greek yogurt and chopped chives to serve
Instructions
Heat some olive oil in a large soup pot on medium-high heat. Slice leeks & brown in olive oil until golden.
Add carrots, butternut, and celery and brown till golden.
Add water, stock, seasoning (cumin, ginger, cinnamon, curry and chilli), orange juice & zest.
Bring to boil. Reduce to simmer. Cover and cook for 2 hours.
Puree mixture. Adjust seasoning and add salt & pepper to taste. Soup freezes well.
OPTIONAL: Serve with a dollop of Greek yogurt and chives.
SERVES 10-12
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