Roasted Squash soupSubmitted by: PIERDY
IntroductionGreat for those cold autumn days!! Great for those cold autumn days!!
1 large onion (cut into large pieces)
4 lage carrots (peeled,cut into 1 " pieces)
4 cups, winter squash, cubed
4 cup low soduim chicken broth
salt (if desired)
Pepper (to taste)
1/2 non fat milk
2. Place vegetables in a large pot: add broth. Cook for 10 - 20 miutes to allow flavours to combine.
3. Add milk
4. Transfer mixture to a blender and blend until smooth. (Add more water or broth to achieve desired thickness.)
Alternately, to reduce the effort of cutting up the squash, I cut it in 1/2, scoop out the seeds, fill with the onions and carrots and 1/4 cp water(each), cover with tin foil and bake. (for about 45 min). It is then easier to scoop out the squash and discard the shell!
Makes approx 6 servings of 1-1/2 cups or 4 2 cup servings
Top, when serving with a swirl of sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user PIERDY.