Butternut Squash Soup
a recipe that serves 4-6 by
Ingredients:
1 large can/box 32 oz of low fat, low sodium chicken broth (like College Inn)
2 medium butternut squash cut lengthwise in half
3 cloves garlic, minced
1/2 onion, chopped
2 medium potatoes, peeled and cubed
2 tablespoons of butter
1/2 teaspoon parsley
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/8 teaspoon sage
1/8 teaspoon ground pepper
1 cup half & half or regular milk
Directions:
1. Put butternut squash cut side down in a microwave platter with a lip, add approx. 1/4″ water to dish, seal with plastic wrap and cook on high for approx. 13 min. or until squash is soft. Remove plastic and cool down some.
2. In large soup pot sprayed with pam, over medium heat add butter, onion, garlic and sautee until onions become translucent. Add chicken broth and potatoes and bring to a boil, then lower flame and simmer for 20 min.
3. Remove seeds from squash, remove squash from its’ skin and put squash in a deep bowl. Mash with a potato masher until pureed. Or puree using a blender or food processor.
4. Return to pot when potatoes are soft and mash them with potato masher until pureed. Then add squash to pot and continue mash until constancy is smooth (like a frosty). Add cinnamon, both peppers, nutmeg and sage. Stir in well and bring to a boil.
5. Stir in milk and remove from heat. Serve warm when it has thicken some.