Remember way back in November when Be Well Philly wrapped up the Office Challenge, and announced that West Chester contenders Advanced Audio Visual Sales would take home the grand prize? Part of that prize package was a dinner for the team catered by yours truly at COOK. Well, last week the team cashed in on that part of the prize, and afterwards, several asked for the recipe for one of the courses I whipped up. That’s what you’ll find below: my recipe for a healthy chipotle butternut squash soup. I hope you enjoy it as much as the Orange Team did!
Chipotle Butternut Squash Soup
Serves eight to 10
1 tablespoon olive oil
2 cups yellow onion, chopped
2 cloves of garlic, chopped
1 teaspoon cumin
½ teaspoon cinnamon
6 cups butternut squash, peeled
4 cups low sodium vegetable stock
1 chipotle pepper in adobo sauce
1 tablespoon honey
Salt and pepper to serve
Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion for five minutes. Stir in the cumin and cinnamon, and cook two minutes. Stir in squash and stock and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture but add the chipotle pepper. Return the puréed squash mixture to pan, and stir in the honey; cook five minutes or until soup is thoroughly heated. Season with salt and pepper and serve.
Per serving: 100 calories, 2 grams fat, 0 grams cholesterol, 57 milligrams sodium, 21 grams carbs, 5 grams dietary fiber, 2 grams protein
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Katie Cavuto-Boyle is a registered dietitian, chef, and owner of Healthy Bites ToGo Market.