I guess I am in a bit of a soup mode right now. What better way to cut the damp chill in the air than to make a pot of hot, steaming, vegetable-filled soup. What better way to soothe a sore throat and nourish a loved one back to health. A couple of us in my house had some kind of a mild illness last week, and homemade soups served us very well. Even without a sore throat, my husband has benefited from the warmth and vitality of the vegetables. At the risk of posting too many soups in a row (my daughter, who isn’t really a soup fan, warned me of this–I think she just wants me to make a dessert), I am sharing a delightful variation of the soup I posted a few days ago. This particular soup has no meat, and it has a smooth, buttery taste, though it also has no butter. The butternut squash gives it just the right creaminess. This soup is chock-full of nutrients with the potatoes, cabbage,onions, and squash. I added some Parmesan cheese to my bowl when I served it, and that gave it an extra amount of richness. Aside from chopping some vegetables, this soup takes almost no effort to make, and can be done all in one pot. You can serve it with some crusty bread, crackers and cheese, a green salad, or sandwiches. Or you can simply sip it on its own for a little comfort and revival of your energy. I’m going to take a couple of bowls over to the the Fiesta Friday link-up party at Angie’s blog, the novice gardener, where there are lots of other delicious dishes to check out!
Golden Potato Soup with Cabbage and Butternut Squash
- 1 tablespoon extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 1 cup cabbage, finely chopped
- 1 cup butternut squash, peeled and diced
- 4 cups potatoes, diced
- 6 cups chicken broth–I love Better than Bouillon chicken base because it gives soups a rich texture (if you wish, you can use vegetable broth)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup milk
- dried or fresh dill for garnish
- grated Parmesan cheese (optional)
Wash and chop the onion, cabbage, and potatoes. Wash, peel, and chop the butternut squash. In a large soup pot, heat the olive oil over medium heat. Saute the onion and the cabbage for about 5-7 minutes, until the onion is soft. Add the potatoes and squash. Then add the broth, a teaspoon of salt, and a 1/4 teaspoon of black pepper. Bring the broth just to a boil, and then lower the heat to simmer (medium-low). Simmer gently for about 20 minutes, until the potatoes and squash are tender. Add the milk and more salt and pepper to taste, if desired. Top with a teaspoon or so of dill, if desired. When serving the soup, add some Parmesan cheese to the bowls, if you wish. Serve with bread, cheese and crackers, a green salad, or sandwiches. Enjoy!