The combination of butternut squash and Swiss chard is one of my favorites. The idea for this soup came up on a chilly, rainy day after getting both ingredients in my organic farm basket. Warm and hearty it’s a healthy way to get your dose of Vitamins C, E and A as well as magnesium and potassium and beta-carotine and your serving of leafy greens.
Ingredients:
2 c. butternut squash, pealed and cubed
1 bunch Swiss chard (3-4 leaves) roughly chopped
1 sweet onion, chopped
2 scallions, white and green parts chopped
2 tbsp. extra virgin olive oil
2 cloves garlic minced
1 tbsp. dried thyme leaves
2 tbsp. Jamaican curry powder
4 c. chicken or vegetable stock
1 c. low fat coconut milk
Salt and pepper to taste
Directions:
Heat oil on medium in stock pot or Dutch oven. Sauté onion until translucent, about 5 minutes. Add scallions and sauté another 4 minutes. Separate chard stalks from leaves and chop stalks the same size as the onions. Add the stalks and sauté until tender. Add minced garlic, thyme and curry powder. Stir the mixture until spices release their aroma. Add cubed butternut squash and combine. Increase heat to medium high, scraping the bottom of the pot while stirring in the stock. Bring to a boil, cover and simmer for 10 minutes. Remove lid and spoon 1/2 of the squash from the soup into a blender or food processor and pulse until smooth, stir back into the pot. Add the coconut milk and bring back to a gentle boil. Add the roughly chopped Swiss chard leaves and cook until the leaves are dark and tender. Add salt and pepper to taste.
Nutrition Information:
Makes 6 servings
Calories per serving 343
Total Fat 10g
Saturated Fat 0g
Cholesterol 2mg
Sodium 700mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 4g
Protein 4g
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