E's Roasted Butternut Squash Soup

Submitted by ericabell

Makes 4 servings

Roasting the squash, garlic and carrots brings out a much richer flavour. Modified from the original at epicurious.com

Ingredients

1 1/2	lbs butternut squash
1 1/2	cups carrots, peeled
1	tsp. canola oil
3	cloves garlic
2	cups low sodium chicken stock
1	cup skim milk, fluid

Directions

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large spoon, scrape squash into processor; discard peel. Add remaining roasted vegetables then add 1 1/2 cups broth and nutmeg and puree until smooth.
Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired

Categories

First Course, Soup, Christmas, Thanksgiving

Serving Size 396.0g

Amount Per Serving

Calories

135

Calories from Fat

% Daily Value^*

Total Fat

1.4g

Saturated Fat

0.1g

Cholesterol