By Brandon McDearis
There is no better time of year to enjoy a bowl of soup than the early days of fall. This recipe is a different take on the traditional tomato soup. The butternut squash adds a bit of sweetness along with a thicker consistency, while also providing an abundance of nutrients. A cup of this soup can be sufficient fuel when used as a pre-workout snack, but it can also make for a great recovery meal after a day out on the pedals or a long run on the trail. It can be a nice addition to a multicourse meal as well, if you happen to be entertaining friends and family. The recipe serves 8.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, cubed into 1-inch pieces
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 cup white wine
- 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
- 1/2 teaspoon ground turmeric
- 1 28-ounce can diced tomatoes, drained
- 2 teaspoons balsamic vinegar
- 1 1/2 cups cups vegetable stock
- Salt to taste
- Freshly ground black pepper
Preparation
1. Preheat oven to 400 degrees and spray a sheet pan with pan spray. Toss butternut squash in 1 tablespoon olive oil and season liberally with salt and pepper. Spread evenly on the sheet pan and roast until tender all the way through and beginning to brown on top (about 30 minutes).
2. Saute onion and garlic in a large soup pot at medium-high heat until soft and translucent. Add the roasted butternut squash and the white wine and stir for about 1 minute. Add remaining ingredients and simmer for 30-45 minutes. Puree in a blender or with an immersion blender and adjust seasoning as needed.
Nutrition Facts
Calories: 120 / Fat: 2g / Saturated Fat: 0g / Carbohydrates: 22g / Fiber: 2g / Protein: 2g
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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes to busy families and elderly people. Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.
