Creamy Rye & Butternut Squash Soup

Creamy Rye & Butternut Squash Soup

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 172 calories; 6 g fat(1 g sat); 5 g fiber; 26 g carbohydrates; 4 g protein; 73 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 8427 IU vitamin A; 13 mg vitamin C; 69 mg calcium; 2 mg iron; 426 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 2 starch, 1 fat

Reviews 4

January 11, 2015
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By: EatingWell User
Minor adjustments made this a great recipe Like another reviewer, I opted to substitute vegetable broth for most of the water called for in the recipe. I doubled the recipe, and used two 32-oz boxes of veg broth and 4 cups of water. I also made sure I got a high quality (Orowheat) light rye bread and I used the entire loaf for the double batch of soup. This resulted in an excellent, hearty tasting soup that was not overwhelmed by the taste of rye bread. Pros: fast, delicious Cons: need to be picky about the bread
January 02, 2014
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By: EatingWell User
Great with a few tweaks Reading the reviews, I was concerned so our Let's Eat Healthy cooking group decided to tweak the recipe and we loved the results. We sauteed 1 chopped onion with the garlic and used a box of chicken broth (about 4 cups) to makeup the 6 cups of liquid. The trick is the bread is what makes the soup thick. After the bread was added and cooked, we blended most of it, leaving a few small chunks of squash. When it was served, we sprinkled it with the parsley and added a dollop of sour cream. Served it with a fresh lettuce salad. A perfect fall meal! Pros: Flavorful, warming
October 15, 2013
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By: EatingWell User
Terrible flavor and texture This soup sounded very good and with rye bread I assumed a nice flavor. The only flavor you could taste was the rye. The bread turns mushy (after cooking 5 mins) and the squash was lost in the whole soup. Pros: The squash is a healthy ingredient Cons: Mushy, terrible flavor, watery, not good at all
September 21, 2013
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By: EatingWell User
Bad recipe I tried this, but I could only find dark rye. When I stirred the pieces of bread into the soup, it turned to mush even though I only simmered it for about five minutes after adding the bread. The soup took on a brown color and looked like dog food. It was edible but not great. Waste of a good butternut squash. Cons: Turned to mush