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Butternut Squash Soup

chef.expert's picture
Ingredients
  Butternut squash 2 1⁄4 Pound (1 Medium)
  Nonstick vegetable oil spray 1 Tablespoon
  Onion 1 Medium, chopped to make 1 cup
  Grated ginger 1 Tablespoon
  Unsalted butter 1 Tablespoon
  Chicken broth/Canned reduced-sodium chicken broth 3 Cup (48 tbs)
  Water 2 Cup (32 tbs) (Or As Needed)
  Salt To Taste
  Pepper To Taste
For garnish
  Non fat sour cream/Low fat sour cream 2 Teaspoon (Optional)
  Apple slices 1⁄4 Cup (4 tbs) (Optional)
Directions

GETTING READY
1) Preheat oven to 400°F.
2) Halve squash lengthwise. Scoop out and discard the seeds.

MAKING
3) Grease a roasting pan with the nonstick vegetable oil spray.
4) Place the halves in a roasting pan cut side down.
5) Bake squash in oven for 40 to 45 minutes till tender.
6) Keep aside to cool.
7) When cooled, scoop the flesh from the skin.
8) In a saucepan heat butter, cook the onion and the ginger, over moderate low heat for 5 minutes or till onion is soft.
9) Stir in broth and simmer covered for 10 minutes.
10) Add squash pulp and stir.
11) Pour mixture to a blender or a food processor, in batches, and puree until smooth.
12) Mix enough water to achieve desired consistency.
13) Add salt and pepper to taste.
14) Transfer soup back to the saucepan and cook over moderate heat till hot.

SERVING
15) Heap a teaspoon of low-fat sour cream and a few apple slices over it.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
3

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