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Cremini & Butternut Squash Soup

When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.—Gilda Lester, Millsboro, Delaware

8 ServingsPrep: 1 hour 20 min. Cook: 40 min.

Ingredients

1 large butternut squash (about 5 pounds)
1 carton (32 ounces) reduced-sodium chicken broth, divided
1 large onion, chopped
1 tablespoon olive oil
1/2 pound chopped baby portobello (cremini) mushrooms
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon rubbed sage
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
1/4 cup grated Romano cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash, cut side
down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake at 400° for 55-65 minutes or until squash is tender.
Cool slightly; carefully scoop out pulp. Place in a food processor
with 1 cup broth; cover and process until smooth.
In a large saucepan over medium heat, cook onion in oil until tender.
Add mushrooms; cook 3-4 minutes longer or until tender. Add the

2 of 2

Cremini & Butternut Squash Soup (continued)

Directions (continued)

garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg,
squash puree and remaining broth. Bring to a boil. Reduce heat;
simmer, uncovered, for 20 minutes.
Stir in cream; heat through (do not boil). Ladle soup into bowls;
sprinkle with cheese. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup with 1-1/2 teaspoons cheese equals 167 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 403 mg sodium, 26 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.