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Roasted Squash Soup Recipe

A friend gave me this wonderful recipe that calls for sage. My family frequently requests this rich and nicely seasoned soup.—Cathy Edge, Lake Oswego, Oregon

This recipe is:

Healthy

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6 Servings
Prep: 1 hour 20 min. Cook: 15 min. + cooling

Ingredients

1 butternut squash (2-1/2 pounds)
1 cup chopped onion
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
Pinch ground allspice
2 tablespoons butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1-1/2 teaspoons lemon or lime juice
Pepper to taste
TOPPING:
1/3 cup sour cream
1/2 teaspoon lemon or lime juice
1/4 teaspoon grated lemon or lime peel

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside.
In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving. Yield: 6 servings.

Nutrition Facts: One 1-cup serving (prepared with margairne, reduced-sodium broth and fat-free sour cream) equals 119 calories, 5 g fat (0 saturated fat), 3 mg cholesterol, 121 mg sodium, 17 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Roasted Squash Soup published in Taste of Home October/November 1999, p41

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