Monday, November 27, 2006

soup for fall

I’ve mentioned Epicurious before, and it is a site responsible for some of my favorite recipes. Lisette used Epicurious to make butternut squash soup, and after trying it tonight I must say that it was excellent.

Roasted Butternut Squash Soup

1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milkNonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

Bonus link: a variant I might be tempted to try, butternut squash and apple soup with melted blue cheese