Roasted Butternut Squash Soup
Ingredients
- One 2 1/2 pound butternut squash halved lengthwise and seeded
- 14.5 ounce can low sodium chicken or vegetable broth
- 1/2 cup fat free half and half
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Chopped pistachios for garnish (optional)
- Chopped dates for garnish (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.
- Scrap the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half and half, cinnamon and nutmeg. Cook, stirring occasionally until heated through then ladle into bowls. Garnish with desired toppings.
I loved this soup. Last night I cooked the squash and served it kind of like mashed potatoes. So tonight i just used the leftovers. It was really simple and very easy. My kids didn't really like it but i sure did. I plan to eat it for a while. It is smooth and super yummy.
Thanks for posting this recipe Eleshia. It was very yummy and comforting on such a cold winter day. The only thing I did differently was added roasted sugar pumpkin along with the butternut squash to use it up, along with adding 2 roasted cloves of garlic and a pinch of cayenne pepper.
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