Butternut Squash Soup

 

From French Women Don’t Get Fat Cookbook:

With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy—mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction.

Filled with stories from Mireille’s childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don’t Get Fat Cookbook is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress.

 

 

Butternut Squash Soup

 

Serves 4 to 6

 

1 medium (2 to 2 1/2 pounds) butternut squash, peeled, halved, seeds and strings discarded

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large white onion, roughly chopped

2 garlic cloves, peeled and chopped

1/2 teaspoon freshly ground nutmeg

3 sprigs fresh thyme

3 fresh sage leaves plus additional for garnish

3 carrots, peeled and roughly chopped

1 Granny Smith Apple, peeled, cored, and chopped

4 to 5 cups chicken broth

Salt and freshly ground pepper

 

Directions:

1. Cut the butternut squash into 1-inch pieces and set aside.

2. In a large pot, heat the oil and butter over medium-high heat. Add the onion and garlic and sauté until fragrant and softened, about 4 minutes. Add the nutmeg, thyme, and sage and cook for another minute, stirring. Add the squash, carrots, apple, and 4 cups chicken broth. Bring to a boil, lower the heat, and cover. Simmer until the vegetables are tender, about 20 minutes.

3. Remove the thyme sprigs and sage leaves from the soup and carefully transfer the mixture to a blender or a food mill and purée until smooth. If a thinner consistency is desired, add the remaining 1 cup chicken broth. Season to taste and serve hot.

NOTE: Sage leaves quickly fried in butter are a brilliant complement to the soup’s natural sweetness. To prepare, simply melt 3 tablespoons butter in a small sauté pan over medium heat, swirling the pan occasionally. Add whole sage leaves and sauté until brown and toasted, 1 to 2 minutes. Garnish each serving of soup with 1 or 2 leaves and a drizzle of butter.

 

 

• Mireille’s next book, French Women Don’t Get Facelifts: The Secret of Aging with Style and Attitude, will be published on January 7, 2014