ROASTED SQUASH SOUP

Roasted Squash Soup image

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 6 servings.

Number Of Ingredients 13

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1 butternut squash (2-1/2 pounds)
1 cup chopped onion
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
Pinch ground allspice
2 tablespoons butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1-1/2 teaspoons lemon or lime juice
Pepper to taste
TOPPING:
1/3 cup sour cream
1/2 teaspoon lemon or lime juice
1/4 teaspoon grated lemon or lime peel

Steps:

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside. , In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving.

Nutrition Facts :