Winter Squash Soup

Winter squash is every bit as comforting as potatoes, especially in this creamy soup. And it's chock full of antioxidants and fiber. Wine gives the soup complexity. Even though wine is acidic, it's only used in a small amount relative to the rest of the soup. If dairy products don't agree with you, use nondairy creamer instead.
  • 3 tablespoons olive oil
  • 1/2 cup chopped onions (as tolerated.)
  • 3 pounds peeled, cubed winter squash, seeds removed (acorn or butternut are good choices, or you may use frozen pureed squash as a base - use 3 10-ounce package, thawed)
  • 4 cups water, or chicken or vegetable broth
  • 1 cup white wine
  • 1/2 teaspoon nutmeg
  • Kosher salt to taste
  • 1/2 cup fat-free evaporated milk (as tolerated)

  1. Heat olive oil in a large saucepan or small soup pot over medium-high heat. Add onions, if using, and cook, stirring, for about 5 minutes until the onions are softened.
  2. Add the squash, water, wine, nutmeg, and salt and bring to a boil
  3. Reduce the heat, cover, and cook the soup for about an hour or until the squash is very tender. (this is very important - if the squash is not very soft, the soup will not puree smoothly.)
  4. Let the soup cool slightly and ladle it into the bowl of a food processor or the pitcher of a blender. Blend or process the soup until very smooth. Place the pureed soup in a clean pot and repeat the process until all the soup is pureed.
  5. Adjust the salt to taste and reheat the soup until hot. Add evaporated milk into the soup before serving.