Saturday, December 1, 2007

Roasted Butternut Squash Soup

As the air outside gets more and more chilly, it screams for a warming winter soup. It's amazing how such a creamy soup like butternut squash is so low in calories and points. Who needs cream? This soup is creamy enough without it. If you don't eat it all, it freezes really well.

Roasted Butternut Squash Soup
Serves 6

3 pounds butternut squash
2 tablespoons unsalted butter
1 medium onion(s), finely chopped
5 1/2 cups fat-free, reduced-sodium chicken broth
1 cup sherry cooking wine, optional
1/4 teaspoon pumpkin pie spice
2 teaspoons light brown sugar

Preheat oven to 400F. Spray a shallow baking pan with nonstick cooking spray. Cut butternut squash in half and scoop out the seeds and threads. Place butternut squash halves cut-side down on the prepared baking sheet. Roast squash until easily pierced with a knife, about 1 hour. Let cool and then scoop out flesh into a bowl.

Melt butter in a large saucepan over low heat. Add chopped onion and saute until softened, about 5 minutes. Add the squash, 3 1/2 cups chicken broth, sherry if using, pumpkin-pie spice and brown sugar. Simmer, stirring occasionally and breaking up large lumps of squash, about 25 minutes. Remove from heat.

Place soup in a large food processor or blender. Process until smooth. Return soup to the pot. Add remaining chicken broth. Simmer until heated through.

(For those of you counting points, each serving is 4 points; if you don't use the cooking sherry, it's 3 points, but trust me, the sherry really does enhance the flavor.)

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