Gingered Butternut Squash Soup |
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Prep Time: 27 Minutes Cook Time: 95 Minutes |
Ready In: 122 Minutes Servings: 5 |
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This smooth and delicious soup would be an elegant first course at an autumn dinner party. Acorn squash is a good substitute for the butternut squash. You'll need about 4 pounds of acorn squash. Ingredients:
2 butternut squash (about 4 1/2 pounds) |
cooking spray |
2 tablespoons butter |
1 1/2 cups chopped onion (about 1 large) |
1 cup peeled, cored, and chopped pear (about 1 large) |
1 tablespoon minced peeled fresh ginger |
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided |
1 cup fat-free half-and-half |
1 1/2 tablespoons honey |
1 teaspoon ground coriander |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
Directions:
1. Preheat oven to 375°.
2. Cut squash in half lengthwise. Remove seeds. Reserve seeds for toasting. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
3. Bake at 375° for 50 minutes or until skin pierces easily with a fork. Scoop out pulp; set aside. Reduce oven temperature to 325°.
4. To toast seeds, rinse seeds and pat dry. Place on a foil-lined baking sheet coated with cooking spray. Bake at 325° for 15 minutes or until crisp and lightly browned, stirring every 5 minutes.
5. Melt butter in a Dutch oven over medium- high heat. Add onion, pear, and ginger. Sauté 10 minutes or until tender. Add squash pulp and 1 can broth. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
6. Place mixture in a blender or food processor. Process in batches until smooth. Pour mixture through a strainer into a bowl, pressing with the back of a spoon.
7. Return soup to Dutch oven. Add 1 can broth, half-and-half, and next 5 ingredients. Cook over medium heat until thoroughly heated, stirring often. Spoon into serving bowls, and top with toasted seeds.
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