warm fall soup that is low cal and good for you

Ingredients

2 1/4	lbs butternut squash
1	cup chopped onions
1	tablespoon grated fresh ginger
1	tablespoon butter
4	cups vegetable broth or chicken broth

Directions

1. Preheat oven to 450.
   
   
2. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
   
   
3. Roast the squash for 40-45 minutes or until it is very tender.
   
   
4. Allow squash to cool.
   
   
5. While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
   
   
6. Add the broth, cover and simmer for 10 minutes.
   
   
7. Scoop the cooled squash from the skin.
   
   
8. Place half the squash and half the broth in a blender, puree until smooth.
   
   
9. Repeat with the other half of the squash and broth.
   
   
10. If needed, add water to achieve the desired consistency.
    
    
11. Return the soup to the sauce pan and reheat.
    
    
12. Salt and pepper to taste.
    
    
13. If desired, garnish each serving with a spoonful of sour cream.
    
    

Categories

Vegetables, Brunch, First Course, Soup, American, Puree, Simmer, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in manganese High in magnesium High in niacin High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sodium