Creamy Roasted Butternut Soup

1 onion, sliced
1/2 T olive oil
1/4 cup white rice
4 c. fat-free low-sodium chicken broth
1 whole 1 1/2 pound butternut squash
3/4 teasp kosher salt
1/4 teasp freshly ground black pepper
a little bit of nutmeg, grated fresh (~1/8 teasp)
2 Tablesp heavy cream

Pre-heat oven to 400. Spray a cookie sheet with non-stick spray. Cut the butternut squash in half length-wise and scoop out the seeds. Place squash cut-side-down on the cookie sheet and roast until tender when pierced with a fork (about 45 minutes). Let sit until cool enough to handle, then peel (the peel will fall right off).

Meanwhile, saute onion in olive oil with 1/4 t kosher salt 7-8 min until soft. Break the squash into chunks and add to the
pan with the onion. Add rice and chicken broth. Simmer 30 min. until rice is REALLY soft. Add remaining salt along with pepper and nutmeg. Puree with a hand-held blender or in a regular blender or food processor. Stir in heavy cream.


Number of Servings: 5