Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

John des Rosiers
Recipe by Cooking Light October 2005

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

204 calories; calories from fat 26%; fat 5.9g; saturated fat 1.9g; mono fat 1.7g; poly fat 2.1g; protein 7.5g; carbohydrates 34.7g; fiber 5.3g; cholesterol 9mg; iron 2mg; sodium 370mg; calcium 271mg.
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