This recipe yields approximately 1½ quarts of soup, and it’s very flexible. If you don’t have squash, carrots make an excellent substitute. You can skip straining the soup to up the fiber content and also increase the yield. Serve with a light salad of mixed greens tossed with the Avocado Vinaigrette found in Guiding Stars’ recipe section.
- 3 medium leeks, white part only, coarsely chopped
- 2 large celery stocks, coarsely chopped
- 1 cup tart apple, peeled, cored, diced into ½” cubes
- ½ tsp. salt
- 2 Tbsp. olive oil
- 1 tsp. Madras curry powder
- ¼ tsp. cinnamon
- 1 small bay leaf
- 4 cups butternut squash, peeled and chopped into 1” cubes
- 1 large russet potato, peeled and chopped into 1” cubes
- 1½ quarts low sodium vegetable broth
- 2 Tbsp. maple syrup
- 2 Tbsp. fresh-squeezed orange juice
- ½ cup heavy cream or evaporated skim milk
pepper to taste
- In a heavy-bottomed 6-quart pot, over medium heat, sauté the leeks, celery, apple, and salt in olive oil until softened (8 minutes).
- Add the curry powder, cinnamon, and bay leaf stirring until the spices become fragrant (1 minute).
- Add the squash, potato, and broth. Stir and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potato crumbles when pressed with a fork (25-30 minutes).
- Remove from heat and discard bay leaf. Using an immersion blender or a regular blender (working in small batches), puree the soup until completely smooth.
- Strain the soup through a fine mesh strainer, taking care not to push the fibrous solids through the mesh. Return the soup to the stove and bring to a light simmer, reducing until the soup lightly coats the back of a spoon.
- Remove from heat and stir in the maple syrup, orange juice, heavy cream or evaporated skim milk, and a dash of pepper. Garnish with chopped chives, if desired.
*Optional garnishes have not been included in the rating of this recipe.
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5.5g||25%|
|Trans Fat 0.5g|
|Polyunsaturated Fat 1g|
|Monounsaturated Fat 5g|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5.5g||21%|
|Total Sugars 13g|
|Includes 4g Added Sugars||8%|
|Sugar Alcohol 0g|
|Other Carbohydrate 23g|
|Vitamin D 0.3mcg||0%|
|Vitamin A 683.9mcg||80%|
|Vitamin C 32.8mg||35%|
|Vitamin E 2.8mg||20%|
|Vitamin K 33.5mcg||30%|
|Vitamin B6 0.5mg||30%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Butternut Squash, Potatoes, Leeks, Celery, Apples, Cream, Maple Syrup, Orange Juice, Olive Oil, Salt, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Ground Cinnamon, Bay Leaf.
Earlier this week, our nutritionist, Garrick Brown, wrote about fun ways to get your kids involved in the kitchen. Building off his foundation, Kitchen Smarts this month is going to dive deep into the world of what makes a recipe fun to play with.