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Butternut Squash Soup with Sweet Smoked Paprika

Updated on January 11, 2013
5 stars from 1 rating of Butternut Squash Soup with Sweet Smoked Paprika

Squash is one of those vegetables that has flip flopped between being a "good food", or a "bad food" over the years. Some experts claim it is too high in carbohydrates, while others put it on a pedestal for the high vitamin content.

Recently Dr Joel Fuhrman was interviewed by Dr. Oz and he revealed his 5 essential super foods. Squash was 4th on the list. Dr Fuhrman is well known for his Eat to Live book, which encourages people to to fill the body with the food it needs, as fuel, mainly consisting of macronutrients found in fruit and vegetables.

Dr Fuhrman reports about 90% of calories in a squash comes from carbohydrates, but they are the good type of carbs to help keep your blood sugar stable, and can even be good for diabetics. He feels the fiber in squash can leave you feeling full longer, even as satisfied as if you ate bread or pasta.

What better way to enjoy squash than to make it into a soup. The smokiness of the paprika and cumin really enhance the flavor. The soup can be thinned out with more stock if desired. This soup is packed with nutrients, and without the cream, is about 110 calories a cup. Freeze it in portions for a healthy lunch. Enjoy!




How to Peel a Butternut Squash

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 4 for main course or 6 for first course

Ingredients

  • 1 butternut squash, peeled and diced
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 1 teaspoon or more to taste sweet smoked paprika
  • 1/4 teaspoon cumin
  • 1 carrot, peeled and diced
  • 2 stocks celery, diced
  • 1 large tetra pack chicken stock, about 4 cups
  • 1/2 cup cream, optional
  • 1 tablespoon olive oil

Instructions

  1. In a large soup pot, add olive oil, onion, paprika, cumin, and garlic. Season with salt and pepper. Cover and cook on medium low until onion is soft and translucent.
  2. Add chicken stock, diced squash, carrot, celery. Cover and cook over medium to medium high heat for 15 minutes until vegetables are soft when poked with a knife.
  3. Puree soup either with an immersion blender, or transfer soup in batches to a blender or food processor.
  4. Return to low heat, and add cream if desired. Check for seasoning and add salt and pepper if needed.

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    • kitkat1141 profile image
      Author

      kitkat1141 3 years ago from Ontario, Canada

      Thanks for looking Vestanna. Let me know how it turns out!

    • Vestanna profile image

      Vestanna McGuigan 3 years ago from Topeka, KS

      Wonderful! I love butternut squash AND smoked paprika. You've combined both. I will totally be trying this recipe.

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Even picky eaters usually enjoy this soup. Great way to sneak the veggies into kids too!

    • KA Pederson profile image

      Kim Anne 4 years ago from Texas

      Always wondered what I could do with Butternut Squash. Sounds good, will have to try it! Voted up for useful!

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Thanks for looking! I forgot to mention, try and get a good quality smoked sweet paprika, not just the run of the mill paprika. It really adds depth to this soup. Feel free to add up to 1 tablespoon if you enjoy the flavor.

    • KDeus profile image

      Keely Deuschle 4 years ago from Florida

      I love butternut squash and this soup looks amazing! Thanks for sharing it! Voted up!