Butternut Squash soup is a rich and creamy soup, perfect for a cool Fall day. I’ve never really had butternut squash soup before, but I love butternut squash. Butternut squash risotto is really good and so is this soup. Get squash when it goes on sale at the grocery store and serve it with a nice piece of chunky bread. It was 51 cents a pound or something like that, when I got this and only cost about $2.50 for the whole squash. Not bad.
My brother gave me a new knife set for our wedding present and it cut through the squash really well. The knife set even came with a knife sharpener, which is really cool. We also got the pasta maker attachment for our kitchen aid mixer, and I can not wait to try making my own pasta. Ravioli here I come! It even makes it’s own spaghetti. Wonder how many calories making your own pasta is compared to the number of calories are with the store bought pasta???
Points plus: 6
Calories: 204 | Fat: 5.9g | Carbohydrate: 34.7g | Fiber: 5.3g
Ingredients from Cooking Light
8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 1/2 teaspoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups warm 2% reduced-fat milk, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted
Preheat oven to 400°.
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.