Velvety Squash Soup Cooking Light Recipes

Steps:

• 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
• 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Steps:

• Preheat oven to 425 degrees.
• Cut each squash in half lengthwise; discard seed and membranes.
• Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
• Combine onion and oil, tossing to coat.
• Spread onion mixture onto pan around squash.
• Bake at 425 degrees for 45 minutes or until squash and onion are tender.
• Cool slightly.
• Scoop out squash pulp from skins; discard skins.
• Place onion and squash in a Dutch oven.
• Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
• Reduce heat; simmer 5 minutes.
• Place half of squash mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
• Place a clean towel over opening in blender lid (to avoid hot splatters).
• Pour into a large bowl.
• Repeat procedure with remaining squash mixture.
• Return pureed mixture to pan; stir in half and half.
• Cook over medium heat 5 minutes or until thoroughly heated.
• Garnish with thyme, if desired.

Steps:

• Peel, de-seed and chop the squash into half inch chucks.
• Peel and roughly chop the onion.
• Peel and roughly chop the carrot.
• Put all the ingredients (except the cream) in a large saucepan.
• Bring to the boil, then simmer until the squash and carrots are soft.
• Liquidise.
• Add cream to taste.
• Serve! It really is that easy.

Steps:

• Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired. Yield: 10 servings (serving size: 1 cup) CALORIES 155 (17% from fat); FAT 3g (sat 1.3g,mono 1.1g,poly 0.5g); PROTEIN 3.2g; CHOLESTEROL 6mg; CALCIUM 118mg; SODIUM 418mg; FIBER 4.2g; IRON 1.8mg; CARBOHYDRATE 32.3g Cooking Light, NOVEMBER 2007