I've mentioned before that I'm a serious traditionalist when it comes to Thanksgiving and even Christmas recipes, but this year I couldn't pass up a opportunity to try a dish someone once made for me and put my own spin on it: Butternut Squash Soup. I love a savory soup, yet sometimes it can seem like an superfluous add-on for turkey day because there are already so many savory dishes on the table. So, I decided that I would make this butternut squash soup a small amuse bouche pre-curser course on Christmas Eve - pardon the alliteration.
And the even better part about this idea? I made this butternut squash soup for about 6 dollars and it's enough to portion 8 mini ramekins for guests at your dinner table. I'm already on a strict budget for the holidays (darn you, Black Friday) so any chance I can find to make a delicious addition to my meal and make it affordable…you can bet I'll take it! I found the butternut squash and pomegranate on sale for about $1 each, the small canister of sour cream on sale for $1.99, plus I already had the other small additions in my cabinet already (vinegar, garlic powder, salt/pepper). Fresh sage was $1 a bundle at the Farmers Market. Oh, and every year, I only use about a half a can of my evaporated milk for pumpkin pie bars and I end up wasting the other half…not anymore!
My technique is to roast the halved and de-seeded, seasoned squash in the oven. Once it's ready, I scoop out the inside and cook them with the other ingredients before blending it smooth. This way makes it a lot easier for me instead of peeling the whole thing first. Instead of adding the ever-popular bacon garnish (which is great, too), I opted for a lighter option - seasonal, tangy and sweet pomegranate seeds. I'm so in love with the layered flavors in this soup and I really hope you give it a chance. I have to add, too, that by exchanging the evaporated milk for the typical heavy cream used in other recipes, you'll make this soup a lower-fat option...and for about $6 and change, what do you have to lose?! This could be your new Christmas creation! Cheers.
Preheat oven to 400 degrees. Rinse and slice your butternut squash lengthwise. Remove seeds and brush a thin layer of melted butter on the inner halves of the squash. If you want to save some calories, spray the inside halves with fat-free spray butter or olive oil spray instead of melted butter. Season buttered halves with salt and pepper. Roast squash on an aluminum lined baking sheet and for about 40 minutes or until knife tender.
In dutch oven over medium heat, add butter, olive oil, diced apple, onion and sage and cook for about 5 minutes or until onions become translucent. Turn off heat and set aside.
Once squash is cool enough to handle, use a spoon to remove the insides from the skin. Discard the empty skins.Turn the pan of apples and onions on to a medium heat again and add squash, water, chicken broth, garlic powder, salt and pepper. Bring to a light boil, then turn to low and simmer for 10-15 minutes. Continue to stir occasionally while you smash/mix all the components together during simmer time.
Next, remove the pan from heat and stir in the evaporated milk and red wine vinegar.
Pour squash soup mixture into a blender and pulse until it is smooth (or use an immersion blender)- add more salt and pepper if necessary. Serve in small bowls for up to 4 people or in up to 8 mini ramekins. Garnish with a light sour cream or a Greek yogurt and pomegranate seeds. Enjoy!
