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Velvety Squash Soup Recipe

   
 

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     Velvety Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 (3 lb) butternut squash
1 (2 lb) acorn squash
Cooking Spray
2 cup onion, coarsely chopped
2 tsp canola oil
5 cup fat-free, less-sodium chicken broth
2/3 cup apple cider
2 tbsp molasses
1 tsp curry powder
 
3/4 tsp salt
1/8 tsp ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)

Instructions
Preheat oven to 425 degrees. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 degerees for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
Place onion and squash pulp in Dutch oven. Stir in broth and the next five ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
Place half of squash mixture 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 bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.


Originally Submitted
5/12/2010





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