Spiced Squash Soup Recipe

ingredients

2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 butternut squash, halved and seeded
2 tablespoons olive oil
1/2 cup onion, chopped
1 medium apple, peeled, cored and chopped
3 1/2 cups chicken broth
salt and ground black pepper, to taste
fresh chives, chopped

directions

Heat oven to 425 degrees F.

Combine butter, cinnamon, nutmeg and cardamom. Place squash, flesh side up, in a roasting pan. Prick flesh several times with a fork and brush with butter mixture (Pour excess into cavity).

Cover pan with foil and bake for 50 minutes or until squash is tender. Scoop out flesh and reserve.

In a soup pot, heat oil over medium heat. Add onion and apple. Saute for about 10 minutes or until soft. Stir in broth and squash.

In a food processor or blender, puree soup in batches until smooth. Return soup to pot and add salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.

Garnish with chives.

nutrition data

245 calories, 10 grams fat, 39 grams carbohydrates, 6 grams protein per serving.

reviews & comments

sanjela REVIEW:
January 4, 2006

This is a VERY tasty receipie...I added 1 tsp of chilie paste when I blended it to kick it up a little...it is delicious...and instead of apple I added a pear...Yummmm