Butternut Squash Soup
You will need:
1 yellow onion, diced
3 celery stalks, diced
1 Tablespoon butter, unsalted
4 cups butternut squash, diced
1 1/2 cups chicken broth, low-sodium
1 can evaporated skim milk (14.5 oz.)
1 Tablespoon Cinnamon (plus an extra 1/2 teaspoon, set aside)
1/2 cup maple syrup (real or sugarfree, depending on preference)
1/2 teaspoon salt (if desired)
non-stick cooking spray.
Preheat oven to 375º F.
On a cookie sheet placed chopped butternut squash, spray lightly with non-stick pan cooking spray and top with reserved 1/2 teaspoon cinnamon.
Coat well and place in oven for 30 minutes, or until soft and caramelized.
In a soup pan heated on medium high, add butter, onions and celery to the pan and sauté until very translucent.
When the onions are completed add in the broth, evaporated skim milk, spices, and maple syrup; lower heat to low.
Carefully remove the butternut squash from the oven and turn oven off.
Scrape butternut squash into the soup pan and bring soup to a boil.
Immediately remove from heat and, using a handheld immersion blender, puree soup (be careful of soup splatter); once pureed, return to the stove and bring to a boil.
Reduce to simmer and taste.
Reseason, if necessary.
Serve with a side salad.
Posted by Pat in IN