Monday, October 19, 2009

Roasted Butternut Squash Soup

Peeling and seeding a butternut squash is a lot easier after it's been roasted. And just as roasted cauliflower makes a wonderful soup, roasted butternut squash is a great base for soup.

  1. To roast a butternut squash, leave it whole but poke a few holes in the skin with a fork. Put it in a shallow pan and roast at 400°F for 1 to 1 1/2 hours or until the squash is very soft. When the squash has cooled, remove the stem, skin, seeds and "strings."
  2. In a soup pot, sauté a chopped onion and minced garlic in olive oil until translucent.
  3. Add the roasted squash and cover with fat-free chicken broth.
  4. Use an immersion blender to purée the mixture.
  5. Optionally add a can of fat-free evaporated milk.
  6. Add ground or rubbed sage, salt and pepper to taste.
  7. Heat through.
So warm and creamy you just want to float away in a pool of it and yet, except for the olive oil, fat free.

1 comment:

  1. Will have to try when the butternut comes out of the garden. Thanks.


Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.