Roasted Butternut Squash Soup with Toasted Walnuts
This soup is a good source of fiber and vitamin A, and it is compatible with many patients who have allergy restrictions. This sweet and warm soup is dairy-free and can be vegetarian as well by simply substituting vegetable stock for the chicken stock.
- 1 large leek
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
- 5 cups chicken stock
- Kosher salt to taste
- Freshly ground black pepper, to taste
- 1/3 cup toasted walnuts, chopped
- Halve the leek lengthwise and rinse well. Chop the white and light green parts. Discard the tough green ends.
- Heat oil in a large saucepan or dutch oven over medium heat. Add onion and leek and sauté until golden, 8-10 minutes.
- Add squash and stir occasionally 10 minutes longer.
- Add stock and bring to a boil. Reduce heat to simmer and cook until squash is tender, approximately 20 minutes. Cool slightly.
- Scoop out half of soup into a measuring cup. Using a food processor, puree this half of soup until smooth.
- Mix puree back into soup in pan and season to taste with kosher salt and freshly ground black pepper.
- Top with walnuts and serve.
This information has been approved by Clinical Nutrition Services (September 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.