Butternut Squash Soup With Toasted Walnuts
- 8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 4 cups warm 2% reduced-fat milk, divided
- 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- 1/4 cup chopped walnuts, toasted
- Preheat oven to 400u0b0.
- Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400u0b0 for 45 minutes or until tender. Place half of squash, half of milk, and half of 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 or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.
butternut squash, olive oil, salt, freshly ground black pepper, cooking spray, milk, chicken broth, walnuts
Taken from www.myrecipes.com/recipe/butternut-squash-soup-with-toasted-walnuts (may not work)