WASHINGTON (JCHayward.com) - Chef Tianna joined JC Hayward on Wednesday to showcase her simple and healthy fall recipe for Butternut Squash Soup.
Packed with fiber, butternut squash is a good source of vitamins, minerals, and that signature autumn flavor.
Find Chef Tianna's recipe for Butternut Squash Soup below. The recipe serves eight cups.
1 strip Applewood bacon, diced small
1 tablespoon of unsalted butter
2 tablespoons of olive oil
1 medium onion, diced
3 cloves garlic, minced
2 lbs. butternut squash, cubed
4 cups fat free low sodium chicken/vegetable broth
1/8 teaspoon of nutmeg
2 teaspoon chipotles in adobo sauce, minced
1 bunch fresh sage (chopped)
1 teaspoon of kosher salt
½ teaspoon of cracked black pepper
Freshly grated Parmesan cheese (optional)
In a large soup pot, melt butter with olive oil over medium-high heat. Add onion and cook for about 3-4 minutes. Add garlic and cook for 30 seconds. Sauté until garlic and onions are translucent. Add squash, broth, and chipotles in adobo, salt, pepper and sage and bring to a boil. Boil for 20 -30 minutes. Using an immersion blender or an upright blender, puree soup until consistency is smooth. Garnish with bacon bits, parmesan cheese and fresh sage. Eat and enjoy!