Velvety Squash Soup

Velvety Squash Soup
Photo by www.myrecipes.com

Ingredients

  • 5 cups fat-free, less-sodium chicken broth
  • 5 cups fat-free, less-sodium chicken broth
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground red pepper
  • 2/3 cup half-and-half
  • 2/3 cup half-and-half
  • Chopped fresh thyme (optional)
  • + 19 more ingredients
    • Chopped fresh thyme (optional)
    • 2 teaspoons canola oil
    • 2 teaspoons canola oil
    • 2 cups coarsely chopped onion
    • 2 cups coarsely chopped onion
    • 1 (2-pound) acorn squash
    • 1 (2-pound) acorn squash
    • 1 teaspoon curry powder
    • 1 teaspoon curry powder
    • Cooking spray
    • 1 (3-pound) butternut squash
    • Cooking spray
    • 2/3 cup apple cider
    • 1 (3-pound) butternut squash
    • ¾ teaspoon salt
    • 2/3 cup apple cider
    • 2 tablespoons molasses
    • ¾ teaspoon salt
    • 2 tablespoons molasses

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network