- 1 butternut squash (about 1 3/4 pounds), halved lengthwise
- 2 teaspoons olive oil
- 3 cups sliced Vidalia or other sweet onion (about 1 large)
- 1/2 cup Sauternes or other dessert white wine
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 2 tablespoons commercial pesto
- calories 104
- fat 4 g
- satfat 0.9 g
- protein 4.2 g
- carbohydrate 14.8 g
- cholesterol 2 mg
- iron 0.9 mg
- sodium 421 mg
- caloriesfromfat 32 %
- fiber 3.5 g
- calcium 83 mg
How to Make It
Preheat oven to 375°.
Place butternut squash, cut side down, in a baking dish. Pour water to depth of 1/2 inch. Bake at 375° for 45 minutes or until very tender. Scoop out pulp; set aside.
Heat oil in a large skillet over medium heat. Add onion; cook 30 minutes or until golden brown, stirring frequently. Stir in wine and chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until onion is tender. Cool 5 minutes.
Place half of onion mixture and half of squash in a blender; process at low speed until smooth. Return soup to pan; repeat procedure with remaining squash and onion. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into bowls; spoon 1 teaspoon pesto into center of each bowl. Swirl soup and pesto together using the tip of a knife.