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Butternut Squash Soup with Toasted Walnuts

Yield 8 servings
This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.