Butternut Squash Soup
Servings 6 Serving Size 1 cup
Calories 64 per serving
Protein 2g per serving
Fiber 2g per serving
2 tsp canola or corn oil
2 medium shallots (chopped)
2 tsp minced, peeled gingerroot
1 medium butternut squash, peeled and cubed (about 3 cups)
3 cups fat-free, low sodium vegetable broth
¼ tsp salt
¼ tsp black pepper (coarsely ground preferred)
¼ tsp freshly grated or ground nutmeg
1/3 cup fat-free half-and-half
Heat the oil in a large sauce pan and cook shallots for 3 minutes until soft, stirring frequently.
Stir in the squash, broth, ginger root, salt, and pepper. Secure the lid. Simmer for 20 minutes. Remove lid.
Allow the soup to cool slightly. Working in batches, transfer the soup to a blender (vent the blender lid) and puree until smooth. (Use caution as the soup and steam are hot and vent the blender lid away from you.) Return the soup to the pan.
Stir in the half-and-half. Cook on low heat for 2 to 3 minutes, or until heated through, stirring frequently. Ladle soup into bowls. Sprinkle with the nutmeg.
Top this soup with other garnishes, such as toasted pumpkin seeds or peeled, diced apples.
To make the squash easier to peel to peel and cut, pierce the squash in several places with the tip of a sharp knife. Microwave on high for 1 to 2 minutes, then let stand for 3 minutes. Using a heavy knife, carefully cut off the stem end and slice through the squash. Scoop out and discard the seeds.
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