This week's Soup Special of the Day is a Butternut Squash Soup. Enjoy and Eat Healthy!
Butternut Squash Soup
1 teaspoon extra light olive oil
1 green onion, chopped
2 pounds butternut squash, peeled and diced
1 cup water
1/4 teaspoon roasted cumin
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup 2% milk
Nutmeg for sprinkling
1 - In a 5-quart Dutch oven or saucepot heat olive oil over low heat. Add chopped green onion (white part only); sauté until browned, about 2 minutes.
2 - Add peeled, seeded, and diced butternut squash, water, cumin, and thyme. Cover and simmer for 10 to 15 minutes or until squash is tender.
3 - Stir in flour. Cook for 1 minute. Add chicken broth; bringing to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
4 - Remove from the heat and stir in milk.
5 - In a blender or food processor, blend squash mixture at low speed in batches until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
6 - Serve soup with sprinkled nutmeg.
* A baked crusty bread would go great with this (optional)
Makes 6 servings.