Butternut Squash Soup

-I go this recipe from Aileen! Its so tasty and delicious! Serve with warm bread and maybe a salad!


Butternut Squash Soup

2lbs butternut squash
2 cups chopped onion
2 TBSP olive oil
4 cups low-sodium chicken broth
1 tsp salt
3/4 tsp curry powder
1/4 tsp each ground nutmeg, white pepper, ground ginger
2 bay leaves
1/2 cup Land o'lakes fat-free half and half

1. Preheat oven to 350 degrees. Cut squash in half and scoop out the seeds.
2. Place in casserole dish cut side down in about 1 inch of water.
3. Bake for 40-45 minutes. Allow to cool, then remove skin and cut into chunks. (Prepare other ingredients while the squash is baking).
4) Saute onion in olive oil until transparent, about 3-4 minutes, over medium heat. Stir in the chunks of squash, chicken broth, an seasoning. Bring to a boil in a suitably sized pot, reduce heat and simmer for 15 minutes.
5. Remove bay leaves and blend the soup in a food processor in batch. Return to pot, heat through and add half and half.