Friday, October 8, 2010

Seasonal Butternut Squash Soup

With Canadian Thanksgiving just around the corner, I can't think of a better soup to mark the occasion than Butternut Squash Soup. Luscious, light, and golden in colour, it makes a stunning first course. With just a few ingredients, it's a lovely simple soup to make, tastes great and is also low in calories — which leaves room for turkey and the other delicious courses to come.

Butternut Squash Soup

1 2-pound butternut squash, peeled and diced into 1" pieces
4 cups chicken or vegetable broth
1 tbsp unsalted butter
1 cup whole milk 
1/2 tsp fresh ground nutmeg

Combine the squash and stock in large saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 30 minutes, until the squash is very soft and fork-tender. Remove the saucepan from the heat and purée the mixture with an immersion blender until very smooth and velvety. Return the saucepan to medium-low heat, and stir in the butter, milk and nutmeg along with the salt and white pepper to taste. Cook, stirring, until heated through. Refrigerate until needed or keep warm over low heat. Serve the soup in warmed bowls, and garnish with a swirl of light cream and chives.

Makes 6-8 servings