Yield: 8 servings Prep: 20 minutes Cook:1 hour
This is one of our family favorites. It's rich and creamy. The kids love sucking it up with a straw.
8 cups (1-inch) cubed peeled butternut squash (about 2 ¼ pounds)
1 ½ teaspoons olive oil
¾ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
4 cups warm milk, divided
14-ounces chicken broth, divided
¼ cup chopped walnuts, toasted
1.Preheat oven to 400 degrees2.Combine squash, oil, ¼ teaspoon salt, and ¼ teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400 degress 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 ½ teaspoon salt and remaining ¼ teaspoon pepper. Ladle 1 cup soup into each of bowl; sprinkle each serving with 1 ½ teaspoons nuts.
Fat 5.9g Carbs 34.7g
Protein 7.5g Fiber 5.3g
Inspired from Cooking Light October 2005 page 204