BUTTERNUT SQUASH SOUP
Make and share this Butternut Squash Soup recipe from Food.com.
Provided by PKG178
Categories Low Protein
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 244.3, Fat 10, SaturatedFat 5.8, Cholesterol 22.9, Sodium 575.4, Carbohydrate 36.4, Fiber 6.1, Sugar 8, Protein 6.9
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