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.
Active Time: 30 minutes |
Total Time: 1 hour 5 minutes
1 1/2 pounds butternut, kabocha or hubbard squash
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
6 cups water
1 teaspoon kosher or sea salt
5 cups 1-inch pieces stale rye bread without crust (see Tip)
2 tablespoons finely chopped fresh parsley
Peel and seed squash. Cut into enough 1-inch pieces to make about 4 1/2 cups.
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.
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).
Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.
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
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.