One of my favorite fall items to buy a Trader Joe’s is the cubed butternut squash. Yes, I am capable of digging butternut squash out of the rind myself, or peeling the tough rind…i just have trouble doing it! Every time I have attempted in the past has resulted in some sort of injury. I buy cubes, already packaged like that for me. I only buy said cubes from My local Trader Joe’s. In fact, check out their recipe for Mezza Luna Lasagna. Cheat day here I come! (Lot’s of cheeses in this recipe. Not Paleo friendly, but looks incredible. If you’re really scared of the pasta many other things can be used to substitute!)
Before my son was born I had never experienced the savory sweet that is butternut squash. It was a vegetable who’s preparation intimidated me to no end. Until I began making baby food for my six month old infant, butternut squash was foreign to me.
Boy were my eyes opened to a delectable treat. So many ways you can dress the squash up to make a unique dish, and do it in a Paleo or weight watchers friendly way.
On this day I made a savory, slightly spicy butternut squash soup. It was VERY simple. A new toy I recently acquired is an emulsion blender. Oh wow how I love love love this little thing! It’s a great gadget if you want to cook things that go into soups and blend them in a big pot. We make a lot of soups in the winter, not only because they are economical, but I’m a big comfort food girl. After I’ve been out in the cold (even to check the mail!) a big bowl of piping hot soup warms the soul.
What you will need:
2 Tablespoons of coconut oil or butter (depending on your diet restrictions.)
1 small onion, chopped (or 1 tablespoon of onion powder)
1 stalk of chopped celery (or celery salt)
2 butternut squash, cubed (or just get a bag of the Trader Joe’s already cubed squash like I do.)
1 32 ounce container of chicken stock, or your home made stock. Get sodium free. To quote the Pioneer Woman, “you can always add salt, but you can’t take it away.”
1 teaspoon of cayenne pepper, just for a little kick
Salt and pepper to taste
Cook the onion, choice of oil, celery and squash in a pot for five minutes or so or until slightly browned. This shouldn’t take too long,especially for the onions, depending on their size. Smaller opinions cook faster! Make sure your cut up veggies are approximately the same size, because denser veggies also cook less quickly.
Pour in enough chicken stock to cover the veggies completely. Boil. Then reduce heat. Turn the dial to low and let simmer, covered for about an hour.
After enough time has elapsed and the aroma has filled your home, grab your emulsion blender and go to town. Or,if you don’t have an emulsion blender, CAREFULLY, carefully, a bit at a time, put the mixture in a blender or food processor to purée. Do not do this task with small children around! If you can, allow the soup to cool for a little bit (twenty to thirty minutes off the stove) before you start blending. Safety first always! I don’t want any of you to comment that you followed my instructions and got second degree burns from them. Always use common sense in the kitchen.
Add the cayenne pepper, salt, and pepper, and you’re ready to enjoy this savory slightly spicy soup.
Makes my mouth water and wish there were leftovers for today! I’ll be off to TJ’s to get more of my seasonal favorites to whip up some more soups!
I’m pretty new at counting Weight Watcher’s points, but my blogging partner is not. So, if my estimate of points is incorrect, please let me know! I estimate this soup at two points per serving.