Cremini & Butternut Squash Soup 1 large Butternut Squash - about 5 pounds 1 carton (32 oz) reduced sodium Chicken or Vegetable Broth 1 large Onion,chopped 1 tbsp Olive Oil 1/2 lb chopped Cremini Mushrooms 3 Garlic Cloves, minced 1 tsp fresh Tyme, minced 1/2 tsp rubbed Sage 1/8 tsp ground Nutmeg 1/4 cup heavy Whipping Cream 1/4 cup Grated Romano Cheese .............................................................................. cut squash in half lengthwise; discard seeds. place squash, cut-side down in a 15x10x1 baking pan coated with cooking spray. bake at 400 for 55-60 minutes, or until tender. cool slightly; carefully scoop out pulp. place into food processor with 1 cup broth; cover and process until smooth. in a large saucepan,cook onion in oil unti tender. add mushrooms; cook until tender. add garlic, tyme, and sage; cook 1 minute. stir in nutmeg, squash puree, and remaining broth; bring to a boil. reduce heat; simmer, uncovered, for 20 minutes. stir in cream; heat through ( do not boil ). ladle into bowls and sprinkle with cheese. * after simmering - but before adding cream - use stick blender to puree the soup in the pan if a smoother texture is desired
Posted on: Wed, 20 Nov 2013 06:59:35 +0000
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