Butternut Squash Soup

* Exported from MasterCook II *

Butternut Squash Soup

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups & Stews

Amount Measure Ingredient -- Preparation Method
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1 medium butternut squash -- (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger -- optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water -- as needed
Salt and pepper to taste
Sour cream for garnish


Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.

When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat
sour cream.

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