October 2007 Butternut Squash Soup with Toasted Walnuts 8 cups (1-inch) cubed peeled butternut squash (about 2 1/2 pounds) 1 1/2 tsp olive oil 3/4 tsp salt, divided 1/2 tsp fresh ground black pepper, divided Cooking spray 4 cups warm 2% milk, divided 1 (14-oz) can fat free, less sodium chicken or veggie broth, divided 1/4 cup chopped walnuts, toasted Preheat oven to 400 degrees Combine squash, oil, 1/4 tsp salt, and 1/4 tsp pepper on foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender. Place half of the squash, half of the milk and half of the 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 of until thoroughly heated. Do NOT bring to a boil. Stir in remaining 1/2 tsp salt and remaining ¼ tsp pepper. Ladle soup into bowls sprinkling 1-1/2 tsp nuts per cup of soup. Makes 8 (1 cup) servings Calories: 204 Fat: 5.9 gm (1.9 sat, 1.7 mono, 2.7 poly) Protein: 7.5 gm Carbohydrate 34.7 gm Fiber: 5.3 gm Cholesterol: 9 gm Sodium: 9 mg Count as 1-1/2 starch, 1/2 milk, and 1 fat Cooking Light Oct 2005 From www.cookinglight.com Check out their other butternut squash soups too (9 in all). Some add garlic, onion, dark beer, sherry, curry, ginger, cumin. They ALL looked great! It was hard for me to decide. Archived Recipes Copyright 2002-2007 - Lisa Merrill