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Makes 5 servings. Serving size: 2 cups. Recipe from Cooking Light. Ingredients 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 ⅔ cup apple cider 2 tablespoons molasses 1 teaspoon curry powder ¾ teaspoon salt ⅛ teaspoon ground red pepper ⅔ cup half-and-half Chopped fresh thyme (optional) Yogurt (optional) Ground Peppercorns (optional) Nutrition Calories: 310 Total fat: 6g Cholesterol: 12mg Sodium: 836mg Total Carbs: 65g Dietary Fiber: 8g Protein: 6g |
Directions
- Preheat oven to 425°F.
- 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.
