When I make a squash soup, I like to keep it light with kefir, a creamy, cultured yogurt. Kefir is a little bit lighter than crème fraîche, and it gives butternut squash soup a nice, bright acidity.
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 ribs celery
- 2 large carrots
- 1 large onion
- 1 bulb fennel
- 6 cloves garlic
- 2 cups butternut squash, peeled and chopped
- 8 cups Water
- 1 tablespoon whole cloves
- 2 sticks cinnamon
- 1 tablespoon allspice
- 4 sprigs thyme
- 4 cups butternut squash, peeled and cubed
- 2 shallots, thinly sliced
- 4 cloves garlic
- Salt and pepper
- 4 sprigs thyme
- 3 bay leaves
- 1 dried chili
- 3/4 cup olive oil, divided
- 1/4 cup champagne or white wine vinegar
- 2 cups plain kefir, divided
- Zest of 1 lemon
- 6 cups vegetable stock
Instructions
- For the stock: Roughly chop the celery, carrots (skin on), onion (skin off), and fennel (including fronds) into large chunks and place in a large stock pot. Add the garlic, butternut squash, and water. Make a bouquet garni by wrapping the cloves, cinnamon, allspice, and thyme in cheesecloth. Add it to the stock pot and bring to a boil; then reduce to a simmer and cook uncovered for 1½ hours. Strain and set aside to cool slightly while finishing the soup. Note: Stock can be made in advance and stored in the refrigerator up to one week, freezer up to one month.
- Roast the vegetables: Preheat oven to 400 F. In a roasting pan, add squash, shallot, and garlic. Season with salt and combine. Then add thyme, bay leaves, chili, 1/4 cup of oil, and vinegar. Lightly toss and roast in the oven until tender and cooked through, about 35 minutes.
- Assemble the soup: Make a finishing sauce by combining 1 cup kefir with ¼ cup oil, lemon zest, salt, and pepper. Set aside. When the vegetables are roasted, remove the aromatics (thyme, bay leaves, chili) and blend with 6 cups of the vegetable stock. With the blender on low speed, add 1/4 cup oil and 1 cup kefir. Remove the blender top, taste, and add salt as needed, blending to combine. Serve the soup with kefir sauce drizzled on top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 260 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 1322 mg |
| Serving Size | 1 of 10 servings |
| Calories | 260 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 1322 mg |
Reviews
I have an excellent recipe already -adapted for animal milk allergies. But much of what you do is similar. Great.
Very tasty!
I would definitely not call this soup light with 3/4 cup of oil in it!