Herbed Butternut Squash Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup (1/2 stick) unsalted pareve margarine | 5-1/2 pounds butternut squash, peeled, seeded, cut into 3/4-inch cubes (about 10 cups) | 3 cups chopped onions |
| 3 medium carrots, sliced thinly | 5 teaspoons minced fresh thyme | 7 cups (or more) low-salt chicken broth |
| 1/3 cup chopped fresh chives | 1/4 teaspoon ground nutmeg | additional chopped fresh chives |
| 1 | Melt margarine in large pot over medium-high heat. Add squash, onions, carrots, and thyme. Saute until squash begins to soften and brown, about 10 minutes. Add 7 cups broth; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth; return to same pot. Stir in 1/3 cup chives and nutmeg. Season with salt and pepper. |
| 2 | Rewarm soup, adding more broth, if desired, to thin. Ladle into bowls. Sprinkle with additional chives. |