Appetizers / Soups / Salads

Velvety Squash Soup takes several minutes to prepare.

Velvety Squash Soup takes several minutes to cook.

Velvety Squash Soup makes 10 servings.

The ingredients for Velvety Squash Soup are:

1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups fat-free, less-sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)

Here is how you make Velvety Squash Soup:

Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.Number of Servings: 10Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Velvety Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 230.5

• Total Fat: 5.2 g
• Cholesterol: 5.4 mg
• Sodium: 767.7 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 5.6 g
• Protein: 5.6 g

The dietary needs meet for Velvety Squash Soup is Vegetarian