Butternut Squash Soup with Toasted Walnuts

Butternut Squash Soup with Toasted Walnuts
Photo by www.myrecipes.com


  • ½ teaspoon freshly ground black pepper, divided
  • ¾ teaspoon salt, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • ¼ cup chopped walnuts, toasted
  • 8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
  • 1 ½ teaspoons olive oil
  • Cooking spray
  • + 1 more ingredients
    • 4 cups warm 2% reduced-fat milk, divided

Preheat oven to 400°. Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture ...

View full recipe at My Recipes


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