Tuesday, 22 February 2011

Sikly Butternut Sqaush Soup

2 tsp olive oil
1 chopped onion
1(2 pound) butternut squash, peeled, halved, seeded, and cut into 1 inch chunks
1 32 ounce carton organic reduced sodium chicken broth
1 1/4 cup water
2 tbsp chopped fresh thyme
1/4 cup fat free sour cream
4 tsp chopped fresh chives

1. Heat oil in nonstick pan and set over med heat.  Add onion & cook, stirring, until softened about 5 minutes.  Add squash, broth, water, and thyme; bring to a boil.
2. Reduce heat & simmer until the squash is very soft {about 20 min}, remove from heat and cool about 30 min.
3.Pour squash mix through a sieve set over med bowl.  Transfer squash mix in batches if necessary to a blender and puree.  with machine running~ add 1 -1 1/2 cups of reserved cooking liquid, 1/2 cup at at time until the soup turns into a cream.
4.  Return soup to saucepan and set over medium heat.  Cook, stir, just until heated through about 5 minutes.  Remove from saucepan from heat and stir in the sour cream.  Ladle the soup into 4 bowls; top each serving with chives.

servings{1 cup} pts 3

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