Harvest Squash Food
HARVEST BUTTERNUT SQUASH SOUP
Easy, low-fat, low-carb delicious comfort food. Modified version of a recipe from the Knoxville News-Sentinel.
Provided by Barb Witherspoon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and scoop out seeds and pulp.
- Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
- Bake for 1 hour or until tender.
- Set aside to cool.
- When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
- Add chicken broth and simmer for 10 minutes.
- Scoop out squash flesh from the skin, and add to onion/broth mixture.
- Puree in batches in food processor or blender till smooth.
- Return soup to saucepan; cook over medium heat until hot.
- Add milk, salt and pepper to taste.
Nutrition Facts : Calories 132.6, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.6, Sodium 331.6, Carbohydrate 19.1, Fiber 3, Sugar 4, Protein 3.9
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