Roasted Butternut Squash Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Cooking spray,
1 cup: Non-fat milk,
2 lbs: Butternut squash,
Non-fat sour cream, opt
Halved lengthwise, seeded
Chopped chives,
2 cup: Chicken broth, approx
Or green onion, (s), (opt)
1 pinch: Grated nutmeg,
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 1 1/2 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
Source from luhu.jp
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 1 1/2 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
Source from luhu.jp