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Judith Hurley's Health Tips

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Jim Coleman Recipes

Butternut Squash Soup

For this recipe you will need:

  • 1 butternut squash, halved and seeded
  • 1/4 cup European-style butter (such as Keller's)
  • 1 tablespoon chopped fresh garlic
  • 1 cup chopped onion
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 2 cups chicken stock
  • 1/2 cup milk
  • salt and pepper to taste
  • 2 tablespoons chopped chives

Preheat the over to 350°F. Spray a baking sheet with nonstick cooking spray.

Place the squash cut side down on the baking sheet. Bake until soft, about 40 minutes. Scoop out the squash pulp and discard the skin.

In a large saucepan, melt the butter and add the garlic, onion, cumin, and allspice. Sauté until the onion is tender, about 10 minutes. Purée the squash with the onion mixture and the chicken stock using a food processor, blender, or hand blender.

Pour the purée back into the saucepan, add the milk, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and stir in the chives.

©2006 WHYY