This soup is definitely a comfort food. It is rich, filling, and warms you head to toe. Looking at it in a big bowl in all its orangey brightness makes me want to sing, I’ve got sunshine on a cloudy day…
I haven’t gone so far as to belt out the entire lyrics to “My Soup,” but I do have the feeling that if The Temptations had tried this recipe in the winter of 1964, they might have come out with different lyrics to their hit song. Just sayin’.
I wanted something light for a main dish this weekend to go with all the sourdough bread I’ve been making – MMM! I know, I know, bread is not exactly a slimming food, but it is just so fun to bake and share! Anyway, of course I had to balance out the meal, so I blended some of my very favorite seasonal ingredients to make this creamy and hearty entrée. As far as resolution-friendly recipes go, this one is a champ. I mean, come on. It looks like a gold medal in a bowl.
With these nutrition stats and all the vitamins in the fresh veggies, I think I’m pretty much glowing like this soup.
Winter Glow Soup
Makes about 8 main servings, 117 calories, 22g carbs, 4g fat, 2g protein, 6g sugar (add 20 calories, 2g fat for 1 T. goat cheese)
- 1 large sweet potato or 2 small potatoes (about 450 g), skin on and scrubbed
- 1 (32-oz) carton low sodium chicken or chicken-flavored vegetable broth
- 1 medium butternut squash (about 5 cups cubed)
- ½ medium yellow onion
- 1-2 cloves garlic
- Small handful fresh sage leaves, about 6-8 small leaves
- 2 T. extra virgin olive oil
- ½ tsp. salt
- ¾ tsp. ground pepper
- ¼ tsp. cayenne pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- About 2/3 c. crumbled goat cheese, or 1 T. per serving (optional)
- Preheat the oven to 375 degrees F. Stab the butternut squash a few times through the middle and place on a baking sheet. Stick it in the oven for 20 minutes. Roll it over and repeat twice more to bake it evenly through, until fork tender. Remove from the oven and slice the squash in half lengthwise and allow until cool enough to handle.
- Meanwhile, slice any rough patches off the sweet potato and discard. Chop the potato into large chunks, and place in a small microwavable casserole dish. Pour enough of the broth over the sweet potato pieces to cover about halfway and place a lid loosely on top. Microwave 8-10 minutes, or until all the chunks are fork-tender.
- In a food processor, process the onion, garlic and sage until almost smooth. Transfer to a small bowl and set aside.
- Process the sweet potato and the squash in batches, using the broth from the sweet potato to help, until all of it is very smooth. Transfer to a large bowl and set aside.
- Preheat a large stewpot over medium heat, and then add 2 T. olive oil. When the oil is hot (but not smoking), add the onion mixture and sauté for 2-3 minutes before adding the blended sweet potato and squash. Add the rest of the broth - stop short of the entire amount if you want a thicker consistency.
- Finally, add the salt through onion powder and mix well. Bring the heat to a simmer and let everything come together for about 10-15 minutes. (During this time, I love to clean up and toast some homemade bread!)
- Serve hot with 1 tablespoon of crumbled goat cheese on top!
- Also, if you have room in your day for a little indulgence, and you like dry white wine, I think this would pair really well with a glass. Just sayin’.