My children have sold me on cream soups. I generally have avoided these soups most of my life for one good reason : Is anyone really full after having a pureed dinner?
My kids love pureed soups unabashedly, so I have learned to adjust. Who can resist the sight of their kids shoveling heaping spoonfuls of vegetables in their mouths?
The beans will thicken it up beautifully, and if you have some bean skeptics in your family, they won’t even complain.
Serve with a salad, or crusty hunk of bread, so that you can call it dinner and not an appetizer.
- 1 Large Onion diced
- 1.5 lb Potato in small chunks
- 1 lb Carrots in small chunks
- 1 Large (1.5-2lb) Butternut Squash
- 1 garlic clove
- 1 lb cooked white beans
- 2 Quarts Chicken Stock
- 1 Cup Milk
- 2 tsp Salt
- 1/2 tsp pepper *
- 1/2 tsp Turmeric – optional
- 3 tbsp olive oil
- Plain whole milk yogurt for topping
Slice Squash in half, oil cut side and roast squash in 400 oven until soft, approximately 1 hour. When done remove skin and cut into chunks. This step can be done ahead of time, I like to roast the squash while cooking dinner the night before.
Saute onions in oil until translucent.
Add remaining vegetables and stock. Simmer until all vegetables can be easily pierced with a knife, about 30 minutes. Add squash, beans and spices to taste. Add milk then puree with your stick blender until smooth.
Serve with a dollop of yogurt , and some crunchy croutons if desired.
Tips and Substitutions:
- * I like to use white pepper in a light colored dish.
- Sour cream can be used instead of yogurt.
- Milk can be adjusted based on how thick or thin you like your soup.
- This makes a generous size pot of soup, recipe can be halved or leftovers frozen. When defrosting you may need to thin the soup with more milk.
- Don’t have time to roast the squash? Just peel and dice the uncooked squash and add it with the rest of vegetables.
- Note the lack of cream, no reason not to use it instead of milk.