Cremini & Butternut Squash Soup

When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.

Yield

2 quarts (8 servings)

Ingredients

1 large butternut squash (about 5 pounds)
1 (32 ounce) carton reduced-sodium chicken broth, divided
1 large onion, chopped
1 tablespoon olive oil
1/2 pound chopped baby portobello (cremini) mushrooms
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon rubbed sage
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
1/4 cup grated Romano cheese

Directions

Preheat oven to 400°F (204°C). Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15 x 10 x 1-inch baking pan coated with cooking spray. Bake for 55 to 65 minutes or until squash is tender.

Cool slightly; carefully scoop out pulp. Place in a food processor with 1 cup broth; cover and process until smooth.

In a large saucepan over medium heat, cook onion in oil until tender. Add the mushrooms, garlic, thyme and sage; cook 3 to 4 minutes longer or until mushrooms are tender. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.

Estimated Time

Preparation Time: 1 hour 20 minutes
Cook Time: 40 minutes

Nutritional Information

1 cup with 1 1/2 teaspoons cheese equals 167 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 403 mg sodium, 26 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1 1/2 starch, 1 very lean meat, 1/2 fat.

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