Tuesday, January 22, 2008

Butternut Squash Soup


This is a modified Cooking Light recipe called Butternut Squash Soup with Toasted Walnuts. I modified the recipe, didn't use the walnuts and this got a double thumbs up from my husband. The calories don't change in my modified version and are probably less than the Cooking Light version because I didn't use the nuts. I served it up with some toasted bread with olive oil. Enjoy, we loved this one!



Ingredients
8 cups (1-inch) cubed peeled butternut squash (app. 2 1/4 lbs)
1 medium sweet onion, cut in wedges
5 cloves garlic
1 1/2 teaspoons olive oil
2 teaspoons salt (divided) (CL recipe has 3/4 teaspoon)
3/4 teaspoon freshly ground black pepper (divided) (CL recipe has 1/2 teaspoon)
Cooking spray
4 cups warm 2% reduced fat milk (divided)
1 (14-oz) can fat-free, less-sodium chicken broth (divided)
1/2 teaspoon cinnamon (added to CL recipe)
1/2 teaspoon nutmeg (added to CL recipe)
1/2 teaspoon ground cloves (added to CL recipe)
1/2 teaspoon ground ginger (added to CL recipe)
1/4 cup chopped walnut, toasted (I didn't use)

Preparation
Preheat oven to 400 degrees
Combine squash, onion, garlic, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender. Place half of squash, broth and milk into blender, process until smooth. Pour pureed mixture into sauce pan. Repeat with other half of squash, broth, and milk. Add leftover salt, pepper, then cinnamon, nutmeg, ginger, and cloves and heat contents of saucepan over medium heat for 5-10 minutes until hot.  Ladle into bowls, sprinkle a dash of cinnamon and nuts if you'd like.

Yield: 8 servings of 1 cup each. 

Calories 204; Fat 5.9g (sat 1.9 g,, mono 1.7g, poly 2.1g); Protein 7.5g; Cholesterol 9mg; 
Calcium 271mg; Sodium 370mg; Fiber 5.3g
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3 comments:

MrsPresley said...

mmmm, i love butternut squash! this looks great! looks like your blog is off to a wonderful start :)

Martha said...

This sounds great - thanks for sharing, and welcome to the Boston Nestie food blog club! :)

MrsPresley said...

mmmm, i love butternut squash! this looks great! looks like your blog is off to a wonderful start :)