Butternut Squash Soup with Toasted Walnuts

This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

Yield: 8 servings

Ingredients

• 8  cups  (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
• 1 1/2  teaspoons  olive oil
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• Cooking spray
• 4  cups  warm 2% reduced-fat milk, divided
• 1  (14-ounce) can fat-free, less-sodium chicken broth, divided
• 1/4  cup  chopped walnuts, toasted

Preparation

Preheat oven to 400°.

Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Nutritional Information

Calories:

204 (26% from fat)

Fat:

5.9g (sat 1.9g,mono 1.7g,poly 2.1g)

Protein:

7.5g

Carbohydrate:

34.7g

Fiber:

5.3g

Cholesterol:

9mg

Iron:

2mg

Sodium:

370mg

Calcium:

271mg