Butternut Squash Soup with Toasted Walnuts

Butternut Squash Soup with Toasted Walnuts Recipe
This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 26 %
Fat 5.9 g
Satfat 1.9 g
Monofat 1.7 g
Polyfat 2.1 g
Protein 7.5 g
Carbohydrate 34.7 g
Fiber 5.3 g
Cholesterol 9 mg
Iron 2 mg
Sodium 370 mg
Calcium 271 mg

Ingredients

8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 1/2 teaspoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
4 cups warm 2% reduced-fat milk, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted

Preparation

Preheat oven to 400°.

Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° 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 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Note:

John des Rosiers,

October 2005
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