I made this according to the directions, substituting vegetable broth for chicken broth. It is very flavorful and simply delicious!
Butternut Squash Soup with Toasted Walnuts
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
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Amount per serving
- Calories: 204
- Calories from fat: 26%
- Fat: 5.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 2.1g
- Protein: 7.5g
- Carbohydrate: 34.7g
- Fiber: 5.3g
- Cholesterol: 9mg
- Iron: 2mg
- Sodium: 370mg
- Calcium: 271mg
- 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
- 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.
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Butternut Squash Soup with Toasted Walnuts Recipe at a Glance