Creamy Rye & Butternut Squash Soup (Printer-Friendly Version) | Eating Well
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Creamy Rye & Butternut Squash Soup

http://www.eatingwell.com/recipes/creamy_rye_butternut_squash_soup.html

From EatingWell:  September/October 2013

This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d’Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.

6 servings | Active Time: 30 minutes | Total Time: 1 hour 5 minutes

Ingredients

Preparation

  1. Peel and seed squash. Cut into enough 1-inch pieces to make about 4 1/2 cups.
  2. Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add the squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender, 15 to 20 minutes.
  3. Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).
  4. Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Nutrition

171 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 5 g Fiber; 447 mg Sodium; 289 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes