Last night’s dinner was this deliciously creamy, yet exceedingly healthy, squash soup plus a chopped salad full of veggies and tossed with Letty’s salad dressing. Roasting the squash really creates a rich flavor in the final product. I think I would make this soup again, but maybe try it with other squashes or perhaps my personal favorite: sweet potatoes!

Butternut Squash Soup with Toasted Walnuts
Cooking Light October 2005
Serves 8

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
Cooking spray
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.

CALORIES 204(26% from fat); FAT 5.9g (sat 1.9g,mono 1.7g,poly 2.1g); PROTEIN 7.5g; CHOLESTEROL 9mg; CALCIUM 271mg; SODIUM 370mg; FIBER 5.3g; IRON 2mg; CARBOHYDRATE 34.7g