Friday, September 23, 2011

Fall Pureed Vegetable Soup

1/2 large butternut squash
1 medium yellow onion
2 large carrots
1 medium sweet potato
salt and pepper to taste
3T butter (or butter substitute)
3T minced garlic
1/4tsp pumpkin pie spice
1 tsp thyme
1/2 tsp rosemary
1 bay leaf
2-3 cans chicken broth
1-2 c. fresh spinach
chopped walnuts for garnish

1. prepare veggies by peeling the butternut squash (with a vegetable peeler- I just learned how much easier this is than removing the skin with a knife) then roughly dicing the other vegetables so that they will cook evenly.  Don't worry about cubing perfectly, you're going to puree it later!  Leave the skin on the carrots and sweet potato.  It's easier and I think it adds nutrients.

2. spread the veggies on a baking sheet that has been sprayed with cooking spray and roast at 350 degrees for about 30 minutes.

3. sautee garlic and butter until bubbling then add the spices and herbs

4. transfer veggies from pan to soup pot with the garlic, butter and spices and coat veggies.

5. add 1 can chicken broth and allow to reduce

6. add spinach then another can of chicken broth, cover and bring to a boil.

7. puree soup with an immersion blender and add additional chicken broth until the soup comes to your desired consistency.
(I have no picture here because I burned myself trying to take it. My left limb is beginning to look horrible- burn + bandaged finger)

8. serve with chopped walnuts and cracked black pepper as garnish.  I also added some garlic bread (gluten free of course)

Here's my garlic bread recipe:

This is a great alternative to your typical garlic bread.  It has much fewer calories and it takes no effort.

sandwich bread (or you can use something fancy if you have it)
olive oil
garlic powder
salt and pepper

1. set oven to broiler setting
2. place bread on pan and lightly drizzle with olive oil- I make a zig-zag on each piece of bread
3. sprinkle salt (I use sea salt) and crack pepper over the top then dust with garlic powder (if you use garlic salt omit the added salt from the recipe)
4. put in the oven until browned each broiler varies in intensity, but it won't take long so watch it carefully.

Your toast will be crispy on the top and soft on the bottom- it is SO good (and ridiculously easy)!

Disclaimer: I used Instagram to alter my photos a bit.  The soup is not a pretty color like in the photos...the spinach gives it a pea green color...It still tastes really good, but if the color is too much for you, just omit the spinach from the recipe!


  1. I'm making your recipe tonight! Hope it is as good as it sounds!

  2. Can't wait to try it!!!! Looks prefect for a cool fall evening

  3. Katelyn, Did you try it? We love this soup...I have a feeling it will be a repeat meal VERY soon.

    Mom, it is very good and very healthy. It's also the perfect amount so that you don't have to reheat it for a week just to eat it all!