Many squash soups use milk or cream as a base. In this recipe, the flavor of the broth fills in admirably for a satisfying, nutritious, low-fat meal.
- 1 medium butternut squash, peeled, halved, seeded and chopped into 1/2 -inch pieces
- 4 to 5 cups water
- 2 bouillon cubes
- 4 medium potatoes, cut into 1/4 -inch pieces
- 2 large carrots, sliced
- 6 cloves garlic, peeled
- 1/2 tablespoon fresh sage, or 1/2 teaspoon dried
- 1 tablespoon fresh basil, or 1 teaspoon dried
- 1/2 tablespoon fresh thyme, or 1/2 teaspoon dried
- 1/2 cup dry red wine
- 1 teaspoon tamari
- Freshly ground black pepper
- In a soup pot over medium-high heat, combine the squash, water, bouillon cubes, potatoes, carrots and garlic. The water should just cover the vegetables. Bring to a boil, lower heat to medium and cook 15 minutes, or until the vegetables are tender. Add the herbs, wine and tamari, and cook 5 minutes longer.
- Puree the soup in a food processor or blender. Return to the pot and add pepper to taste. Reheat gently and serve.
—Hildie J. Lipson, Wayne, Maine