This dairy-free yet wonderfully creamy soup is warm, comforting, and naturally rich in nourishing vegetables. Butternut squash, potatoes, carrots, celery, and onion come together with olive oil and broth for a silky, satisfying soup that makes a lovely light meal or comforting side.
How This Dish Comes Together
This soup begins with a gentle sauté of celery, carrots, and onion in extra virgin olive oil, allowing the vegetables to soften and build a flavorful foundation. Cubed butternut squash and potatoes are then added along with a touch of cayenne for gentle warmth, followed by chicken or vegetable broth and hot water. Everything simmers together until the vegetables are wonderfully tender, then the soup is puréed until smooth and creamy without the need for dairy. A final drizzle of olive oil, a sprinkle of sea salt, or a few crisp sage leaves can add a simple finishing touch. For a little sweetness and crunch, crushed ginger snaps make an especially cozy garnish.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This comforting soup offers a nourishing combination of vegetables, carbohydrates, and heart-healthy olive oil in a smooth, easy-to-enjoy texture. The potatoes and butternut squash provide gentle sources of energy, while the olive oil adds calories and satisfying fat that can be helpful when maintaining weight is a priority. Blending the vegetables creates a silky consistency that may be appealing when appetite is low or softer foods are preferred, and the recipe can be thinned with additional water or broth to suit individual preferences.
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Creamy Butternut Squash Soup
This dairy-free yet creamy soup is a warm, comforting and highly nutritious meal.
Ingredients
- 4 T extra virgin olive oil
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 medium yellow onion, chopped
- 1 lb boiling potatoes
- 2 lb butternut squash, peeled, seeded and cut into ½ in cubes
- 1 whole dried cayenne pepper (or ÂĽ tsp red pepper flakes)
- 2 tsp coarse sea salt
- 4 C chicken broth (or vegetable broth)
- 3 C water, plus additional water for thinning as needed
- Optional garnish: drizzle of olive oil, Maldon sea salt flakes, fried sage leaves, crushed ginger snaps
Directions
- Heat the olive oil in a large 6-quart or 8-quart heavy pot or Dutch oven over low heat. Add the celery, carrots, and onion and cook, stirring occasionally, until tender (about 10 to 12 minutes.)
- In the meantime, peel the potatoes and cut them into 1/2-inch cubes.
- Bring water to a boil.
- Stir the squash, potatoes, cayenne pepper (or pepper flakes), and sea salt into the onion mixture, then
- Add the broth and boiling water.Â
- Cover and simmer until the vegetables are very tender, about 25 minutes.
- Remove and discard the pepper, if using.
- Purée the soup in batches in a blender (use caution with hot liquids)
- Adding more water if desired to thin to your preferred consistency.
- Serve the soup with the additional garnishes listed in the ingredients section if desired.
