Roasted butternut squash soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 2 | pounds | Butternut squash |
| Halved lengthwise, seeded | ||
| 2 | cups | Chicken broth (approx) |
| 1 | pinch | Grated nutmeg |
| 1 | cup | Non-fat milk |
| Non-fat sour cream (opt) | ||
| Chopped chives | ||
| Or green onion(s), (opt) | ||
Directions
Preheat oven to 375 F. Spray 13x9x2-inch glass baking dish with cooking spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 min. Using large spoon, scrape squash into food processor; discard peel.
Add 1½ cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls.
Top with a dollop of sour cream and some chives, if desired.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
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