1 butternut squash (about 2 or 3 pounds)
2 tsp olive oil
1 medium onion, chopped
1 quart vegetable or chicken broth
freshly grated nutmeg to taste
1/4 to 1/2 tsp ground cinnamon
sweetener equal to 1 tsp sugar (use your favorite sugar substitute or choose low glycemic agave nectar)
Preheat oven to 400*F. Cut butternut squash in half lengthwise and remove the seeds. Spread cut side of squash with olive oil, then place squash cut side down onto baking dish. Bake for about 40 minutes or until squash is tender. Remove from oven and let set until cool enough to handle.
Cook chopped onion in a large nonstick saucepan or Dutch oven, covered, with a small amount of water. Stir often and add a little more water if necessary. Cook until the onion is translucent then remove from heat. Scoop the butternut squash from the shell and add to saucepan, discarding the shell. Add 3 cups of the broth to mixture. Use a stick blender in the saucepan to blend all ingredients until smooth. Alternatively, process mixture a little at a time in a blender.
Add enough of remaining broth to provide the right consistency for soup. If not thin enough, add just enough water to bring to the right consistency. The amount of liquid you add may vary slightly since butternut squash can vary widely in moisture levels.
Season with nutmeg and cinnamon to taste.
This soup tastes great freshly cooked or leftover. It also freezes well!
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