WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Velvety Squash Soup

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

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. Makes 10 servings (1 cup each).

 



WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News