Butternut Squash Soup
Comment on this recipe
1 large butternut squash, halved, seeds removed
Olive oil (for brushing)
1 head of garlic
Salt and pepper
2-3 cups chicken broth
1/2 to 3/4¾ cups fat-free evaporated milk
Preheat oven to 425 degrees. Brush squash halves with olive oil and season with salt, pepper and thyme leaves. Brush the garlic with olive oil. Place the squash and the garlic on a foil-lined baking sheet for easy clean-up. Roast the garlic and squash in the oven for 45 to 60 minutes, depending on the size of the squash.
In the meantime, heat up 2-3 cups of chicken broth in a soup pot on the stove. When the squash is soft, remove from the oven. Remove the softened garlic and squash from their skins. Scrape the squash and garlic into a blender or food processor.
Carefully add one cup of the warmed chicken broth and puree. Return the pureed mixture to the sauce pan with the remaining chicken broth and simmer. Before serving, stir in evaporated milk.
Source: Cathy Lafrenz, Miss Effie’s Country Flowers, Donahue, Iowa