Soup-er Delicious

The sudden turn of weather heralds the season for soup!  I’m a fan of soup but not so fond of the preparation, cook time, and cleanup (depending on the type of soup, of course).

Magic Bullet to the rescue!!  Last night I tried Magic Bullet’s homemade tomato soup recipe.  I might report on that later but tonight’s feature is butternut squash soup which was unbelievably delicious!  Quite possibly the world’s best butternut squash soup!  (It’s completely irrelevant that I’ve probably only had butternut squash soup once before in my life...)  I would definitely order this at a restaurant.  And it was HEALTHY too!!

OK, here we go:  cubed butternut squash, onion, garlic, low-sodium chicken stock (I might use vegetable stock next time to make it authentically vegetarian), honey, nutmeg, coriander, and black pepper.  The recipe I used as a guideline included butter and olive oil to cook the squash and onion.  However I didn’t take that route and was able to eliminate those items (and their calories) completely.  I took the picture with olive oil because I thought I might add some for flavor at the end if needed, but I didn’t need it after all.

Since I knew butternut squash would take several minutes to soften in the microwave (as opposed to barely a minute for the fresh tomato I used in the previous night’s tomato soup), I used a glass bowl instead of the bullet cup (which is microwave safe for a few minutes only).  Basically, I dumped all ingredients (without chopping up the onion) in the glass bowl and microwaved for about 5 minutes.  Then I poured everything into the cup, blended for just a few seconds, and TA DA!!

Fast, easy, healthy, and ridiculously tasty!  Now that I’ve tried this first run, I see many more bowls (or cups) of butternut squash soup in my future…