Butternut Squash Soup with Toasted Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor. Ingredients:
8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds) |
1 1/2 teaspoons olive oil |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
cooking spray |
4 cups warm 2% reduced-fat milk, divided |
1 (14-ounce) can fat-free, less-sodium chicken broth, divided |
1/4 cup chopped walnuts, toasted |
Directions:
1. Preheat oven to 400°.
2. Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process 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 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.
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