Makes 4 servings
1 medium butternut squash
2 baking potatoes, peeled and cut in chunks
½ medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 cloves garlic, crushed
1 32-oz. container low-sodium vegetable broth
1 tsp salt
1 tsp cracked black pepper
2 tsp extra-virgin olive oil
Cut off and discard the top and bottom of the squash. Peel the squash with a vegetable peeler. Cut lengthwise in half, scoop out and discard the seeds. Cut the squash into 1-inch pieces.
Put the squash, potatoes, onion, carrots, celery, garlic and broth into a large sauce pot over medium-high heat; bring to a boil (about 10 minutes). Reduce the heat to a simmer. Cook for about 35 minutes, gently stirring occasionally, until all the vegetables are tender.
Working in 2-3 batches, use a ladle to transfer the vegetables from the pot to a blender. Add about 2 ladles of broth per batch. Blend on high until smooth, 35-45 seconds. Pour the blended vegetables into a separate pot; stir. When all batches have been placed in the pot, season the soup with salt and pepper. Ladle the soup into individual bowls, drizzle with olive oil (about ½ tsp each) and serve.
Nutrition facts (per serving): calories 180, fat 2.5 g (saturated fat 0 g), cholesterol 0 mg, protein 4 g, carbohydrates 38 g, fiber 6 g, sodium 770 mg, sugars 7 g
Recipe used with permission from: My Italian Kitchen: Home-Style Recipes Made Lighter & Healthier by Janet Zappala (Addicus Books; 2010).