No Cream Creamy Butternut Squash Soup with a Kick

No Cream Creamy Butternut Squash Soup with a Kick

Snow again….a glorious, sparkly foot of it, best observed from the kitchen window and a great raison d’être for making soup! Add to this the fact that we leave for England in three days and I should use my fresh fruit and vegetables up before they become compost. A quick inventory of the vegetable bin determined that I would be making yet another Butternut Squash Soup, but certainly not the same one already published here! No, this one would be more savory than sweet and bite you back upon closing your mouth on the spoon. Although the inception of this soup was indeed pre-Christmas, Margo and I had already discussed our two themes for January: one being comfort foods and the other lean and healthy for those of us who may have overindulged over the past month or so. This cream-less creamy soup, made with just two tablespoons of butter, actually fits both categories in my world and since this recipe will yield eight servings the amount of butter in each is inconsequential. I’ll let you decide on the comfort group.

This recipe contains leeks, ginger (fresh), celery, squash (butternut), butter, peppercorns (szechwan), star anise, cumin, chili powder, chicken stock (low sodium)

8 servings servings

Prep time: 20 min

Cook time: 40 min