Categories: soup

Ingredients

• 1 butternut squash (about 2 pounds), halved and seeded
• 1 vidalia onion, quartered
• 1 sweet potato, peeled and quartered
• hot sauce
• 1/2 teaspoon curry
• 1/4 teaspoon nutmeg
• 2 cups reduced-sodium chicken broth
• salt
• ground black pepper
• 1/2 cup fat-free half-and-half

Directions

1. Preheat the oven to 300°F. Coat a 13″ × 9″ baking dish with nonstick cooking spray. Place the squash cut-side down on the baking dish, and arrange the onion and potato sections around it. Bake for 60 minutes, or until the vegetables are tender. When the squash is cool enough to handle, remove the skin.

2. In a food processor, blend together the squash, onion, potato, hot sauce, curry, and nutmeg. Add the chicken broth as needed to thin the mixture.

3. Transfer the squash mixture to a large saucepot over medium heat, and stir in the remaining chicken broth. Cook for 5 minutes, or until warm. Season to taste with salt and pepper. Stir in the half-and-half just before serving.

Email to a friend | Print this recipe | Back