Yield
6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

Step 3

Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Cooking Light Gluten-Free Cookbook

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