Sunday, September 30, 2007

Butternut Squash Soup

Serves 8

1 T. olive oil
1 large onion, sliced
2 pounds butternut squash, peeled, seeded, and cut into 2" chunks
1 box low sodium-chicken broth
1 tsp. pumpkin pie spice
1 tsp. cardamom
1 tsp. crushed red pepper
1-2 cups light cream or half and half
salt and freshly ground black pepper to taste

1. In a large saucepan, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 min. Add spices.

2. Stir in the squash and cover with broth; bring to a boil. Reduce heat and simmer, covered, until squash is tender, about 30 min. Uncover and simmer 5 min more.

3. With a slotted spoon, squash to a blender or food processor and puree. Stir the puree back into the liquid. Taste and adjust spices as necessary. Stir in the cream. Increase the heat and cook until heated through, about 2 min.

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