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  • Creamy Butternut Squash Soup with Corn and Pine Nuts

    This soup comes out quite thick. You can add chicken broth to achieve your desired consistency.

    Creamy Butternut Squash Soup with Corn and Pine Nuts
    Serves 4

    6 cups butternut squash, cubed and peeled
    1 tablespoon olive oil
    1 teaspoon salt, divided
    1/4 teaspoon black pepper
    1/2 teaspoon dried oregano
    3 cups milk (I use 2%, you can use nonfat for a thinner texture)
    1/2 teaspoon dried thyme
    1 cup frozen corn
    2 tablespoons pine nuts, toasted

    1. Preheat oven to 400 degrees. Combine the squash, olive oil, 1/2 teaspoon salt, pepper and oregano. Place the squash on a baking sheet lined with parchment paper and bake for 45 minutes, until edges are brown and squash is tender.

    2. Place the squash, milk and thyme in a large pot and puree with a hand blender (or puree the mixture in a blender, then transfer to pot). Add corn and bring to a simmer. Simmer for 10 minutes or until corn is heated through. Add remaining 1/2 teaspoon salt or to taste. Ladle into soup bowls and top each serving with 1/2 tablespoon pine nuts.

    Comments

    1. A couple of tips I’ve found on the pine nuts.

      1) Sometimes instead of toasting them I’ll pour a little oil in a small skillet and brown them that way (stirring frequently on medium heat). I’ll strain the results and re-use in the oil in whatever I’m fixing–it yields a nice flavor.

      2) Along those lines, when you puree the soup, you can add some toasted pine nuts at that point. Adds a rich flavor.

    2. Excellent ideas – thanks!

    3. I am rather fond of squash soup, your recipe with the added corn and pine nuts sounds very interesting, thank you

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