1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted
How to Make It
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.
This was pretty good, but a little bland as written. Per other reviews, I only used about half the milk called for, added some nutmeg and powdered ginger, and I also added a couple teaspoons of brown sugar, all of which really brought out the flavors of the squash. The toasted walnuts were a nice touch.
We love this soup and make it as often as we can. My kids have been asking for it for weeks- before butternut squash was even available in our store. We also brought it to a Kindergarten "try something new" event and the children slurped down every bit of it. It is simple to prepare and we really enjoy the flavors. A great Fall meal with some bread, salad, and a glass of wine!
This is not bland at all, but you definitely want to use less milk than suggested. The roasting of the squash brings out the nut and honey flavor, and I used walnut rather than olive oil to brush the pieces. I pureed the squash with some the chicken broth, then added milk until the consistency seemed right--nice and thick. I added just a dash of nutmeg, white wine, and cayenne. The toasted nuts are essential, too. Served with a mixed lettuce salad with the CL walnut oil vinaigrette and the CL broccoli bread. Really great meal!
This soup was light and delicious. As suggested in the other reviews, I used black truffle oil instead of the olive oil. I must say, that really added to the flavors of the soup. I will definitely make it again.