Right now, in Iowa we have an abundance of squash, do you? What vegetables are ripe right now where you live? Squash is a delicious (and beautiful) fall vegetable and some of it’s benefits are: low calories (1 cup is only 36 calories), rich in Vitamin C, potassium (which contributes to muscle energy), and loaded with antioxidants! Do you like squash yet?
I like eating squash as a roasted vegetable, but I also love this butternut squash soup. The soup is sweet and savory, and it’s healthy! Even better! This thick and creamy soup can be enjoyed as a lighter side or served as a main dish with biscuits or bread. The aroma smells like fall, and it tastes like it, too!
- 2 butternut squashes (4 C puree)
- 2 c. skim milk
- 2 T packed brown sugar
- 2 T butter
- ½ - 1 C (or more) half and half
- salt and pepper to taste
- Preheat oven to 350 degrees. Boil 4 C water.
- Halve squashes lengthwise. Scoop out seeds. Place halves, cut sides down, in a shallow baking dish. Place baking dish on center rack. Pour in boiling water to reach ½ inch from bottom of dish. Bake for about 45 minutes, or until necks of squashes are tender. When tender, remove from baking dish and cool.
- Scoop flesh from cooled squashes into a food processor or blender. Process until smooth and satiny. Transfer pureed squash to a large saucepan. Stir in milk, brown sugar, a pinch of nutmeg, butter, and salt and pepper to taste. Gently bring to simmering. Stir in half and half or milk until thick and creamy, heating thoroughly.