Creamy Rye and Butternut Squash Soup

This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d’Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.

Prep/Cook Time: 1 Hour 5 Minutes, Servings: 6

Ingredients

• 1½ pounds butternut, kabocha or hubbard squash
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• 6 cups water
• 1 teaspoon kosher or sea salt
• 5 cups 1-inch pieces stale rye bread without crust
• 2 tablespoons finely chopped fresh parsley

Directions

1. Peel and seed squash. Cut into enough 1-inch pieces to make about 4½ cups.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add the squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender, 15 to 20 minutes.
3. Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).
4. Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Nutritional Information

Per Serving: 171 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 27 g carbohydrate; 1 g added sugars; 3 g total sugars; 4 g protein; 5 g fiber; 447 mg sodium; 289 mg potassium

 © Dotdash Meredith. All rights reserved. Used with permission.

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