Jenny’s Butternut Squash Soup

By North Star



Ingredients.

2 lbs butternut squash
2 cups chopped onion
2tbsp olive oil
4 cups low-sodium chicken broth
1 tsp salt
3/4 tsp curry powder
1/4 tsp each ground nutmeg, white pepper, ground ginger
2 bay leaves
1/2 cup Land o' Lakes fat-free half-and-half

Preaheat oven to 350 degrees F. Cut squash in half and scoop out the seeds. Place in casserole dish cut side down in about 1 inch of water. Bake for 40 to 45 minutes. Allow to cool, then remove skin and cut into chunks. (Prepare other ingredients while the squash is baking.)

Saute onion in olive oil until transparent, about 3 to 4 minutes, over medium heat. Stir in teh chunks of squash, chicken broth, and seasonings. Bring to boil in a suitably sized pot, reduce heat and simmer 15 minutes.

Remove bay leaves and blend the soup in a food processor in batches. Return to pot, heat through, and add half-and-half.

You'll have a creamy soup that you and your friends would swear is loaded with fat. Serve with sprigs of basil, if you wish, for a festive touch. Makes 8 servings

recipe from www.thehealthyheart.net
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