I know, I know. You may be thinking: “Why on earth is she posting a soup recipe in the middle of August??” But just bear with me. I have good reason.
Since starting my anti-reflux diet four weeks ago, I’ve felt tremendously better. However, this past week I didn’t eat so well. Last week I was sick with a terrible summer cold and I basically lived off macaroni and cheese. One night we went out to eat at Pei Wei because I was too tired to cook. I forgot to tell the cooks to “stock velvet” my chicken, and it came out stir fried. Another day, I had just finished wedding dress shopping for one of my best friends (!!) and we stopped at a Mexican restaurant afterwards.
I am definitely feeling the aftermath of that! This week I’m determined to get back to how I was feeling before I got sick. On the menu this week are very reflux-friendly foods like steamed scallops, tilapia, grilled chicken, homemade rice pilaf, and this butternut squash soup!
I love this Jalapeno-Ginger Butternut Squash Soup from the National Dairy Council, but I can’t have jalapenos right now. Or garlic. Or cayenne. So I substituted some reflux-friendly spices like thyme and nutmeg, and increased the brown sugar.
This soup is definitely flavorful, without all the reflux-irritating spices. I’ve really enjoyed sipping on this with my dinner along with a dinner roll for dipping.
Butternut squash may seem daunting. But once you get past the peel, the rest is simple. Peeling it really is the only semi-difficult part. Try this simple soup for an extra serving of veggies today!
- 1 Tbsp olive oil
- 1 tsp salt
- freshly cracked black pepper, to taste
- 1/2 tsp thyme
- dash of nutmeg
- 3 pounds butternut squash, peeled and cut into 2 inch cubes
- 4 cups chicken broth
- 1 cup water
- 2 Tbsp brown sugar
- 1/4 cup low fat milk
- Heat olive oil in a large pot.
- Add salt, pepper, thyme, nutmeg and squash.
- Add the broth, water, and brown sugar.
- Bring to a boil, then turn down the heat and simmer for 20 minutes, stirring occasionally, until squash is tender.
- With an immersion blender, puree the soup until smooth.
- Stir in milk and season with more salt, pepper, or sour cream.
How do you enjoy butternut squash?
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