This is a wonderfully thick and soothing soup. I added onions and carrots (pureed with the roasted squash) to mine because I like the extra layer of flavors but it is delicious all on it’s own. A healthy soup that is so great you won’t even realize it is good for you. Enjoy.
8 cups (1-inch) cubed, peeled butternut squash (about 2¼ pounds)
1½ tsp. olive oil
¾ tsp. salt, divided
½ tsp. freshly ground black pepper, divided
4 cups warm 2% reduced-fat milk divided
1 (14 ounce) can fat-free, low-sodium chicken broth, divided
¼ cup chopped walnuts, toasted
carrots – optional*
sweet onion , sliced- optional*
Preheat oven to 400 degrees. Combine squash, oil, ¼ tsp. salt and ¼ tsp. pepper (and onion and carrots if using) on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender. Place half of the squash, half the milk, and half of the broth in a blender until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining ¼ tsp. pepper. Ladle 1 cup soup into each of 8 bowls and sprinkle with walnuts if desired.
Yield 8 servings
*Original recipe does not call for these ingredients.
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