Butternut Soup

Butternut Soup
1 Butternut Squash (approx 8 cups cubed)
1 can (14 oz) chicken broth
2 tablespoons butter
1 small onion, chopped
2 cloves of garlic, minced
2 cups Half and Half or whole milk
1/4-1/2 teaspoon curry powder
Salt and pepper to taste
Dash nutmeg
Sour cream, garnish

Wash outside of squash; slice in half then into 1-inch wide strips, remove seeds and slice off rind; cut strips into 1-inch cubes. Place cubes in 3-qt saucepan, add chicken broth; bring to a boil, cover, reduce heat and simmer until tender (about 10-15 minutes).*

While squash is cooking sauté chopped onion and garlic in butter until tender and beginning to brown or caramelize. Add approximately 1/2 cup Half and Half and puree with handheld blender.

Using a potato masher, electric beater, or hand held blender mash squash; add onion and garlic, stir in Half and Half, season to taste with curry, salt and pepper, and nutmeg. Warm through. If desired, thin with additional milk to desired consistency. To serve, garnish with a dollop of fat-free sour cream on top.

Notes:

Butternut squash is less fibrous than other varieties of winter squash; it’s buttery sweet flavor is similar to sweet potatoes. This recipe is rich in vitamin A, fiber and a good source of calcium. Nutrition analysis was calculated using 8 cups raw cubed squash and using Half and Half. Recipe serves 8

For a little sweeter flavor, stir in 2 tablespoons packed brown sugar.

*Alternate cooking method – squash may be sliced in half (don’t peel), placed cut side down in microwave safe dish with 1/4 cup water, micro waved on high for 6-10 minutes or until tender. Cool squash enough to handle then scoop out seeds (discard) and scoop out meaty flesh. Mash squash with chicken broth and continue with recipe as directed above.

For nutrition information go to www.UtahDairyCouncil.com