To lend this light, low-calorie soup more staying power, chef Jeff Tunks adds diced smoked chicken to each bowl just before serving.
Servings: 4 - 6
- 1 large (or 2 small) butternut squash
- 1/4 cup olive oil
- 1 small yellow onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 quart (4 cups) chicken stock
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon minced fresh chives
Preheat the oven to 350 degrees. Add about 1/2 inch of water to a baking dish.
Halve the squash lengthwise and, using a spoon, remove and discard the seeds. Place the squash, cut-side down, in the baking dish. Roast for about 45 minutes, until the squash is tender. Remove from the oven; set aside to cool. Remove and discard the peel. Coarsely chop the squash.
In a large pot over medium heat, heat the oil. Add the onion and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute (do not brown). Add the roasted squash, stock, bay leaf and thyme and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf and thyme. Set aside to cool for at least 10 minutes.
Transfer the mixture to a food processor or blender and puree until smooth. (May need to process in batches.) Season with salt to taste. Return to the pot and warm over low heat.
Ladle 1 cup of hot soup into each bowl and sprinkle with chives.
Recipe from chef Jeff Tunks of Ceiba.
Tested by Renee Schettler.
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