Bring the Farm to Fork Movement to Your Family’s Table
Tip: Pair with a green salad for a well-balanced and satisfying meal.
Serving size: 1 cup
Prep time: 45 minutes
1 Large (or 2 medium) butternut squash (2 pounds total)
nonstick cooking spray
1 tsp. olive oil
3 medium carrots, finely diced
3 celery stalks, finely diced
1 medium onion, finely diced
3 14.5 ounce cans fat-free, low sodium chicken broth
1 tsp. dried thyme
½ tsp. salt (optional)
¼ tsp. ground black pepper
1 cup fat-free half-and-half, heated
1) Preheat oven to 400° F.
2) Cut ends off of each squash and cut in half lengthwise. Scoop out seeds: rinse and dry each squash half. Spray all sides of squash halves with cooking spray. Place cut side down on a baking sheet coated with cooking spray. Bake for 45 minutes.
3) While squash is roasting, add oil and a generous amount of cooking spray to a large soup pot. Sauté carrots, celery, and onion over medium-high heat for 5-6 minutes or until onion is translucent.
4) Add chicken broth, thyme, salt (optional), and pepper and bring to a boil. Reduce heat and simmer for 15 minutes.
5) Remove squash from oven and scoop out squash meat into soup pot; discard skins, simmer for an additional 15 minutes, stirring occasionally.
6) Stir in heated half-and-half. Working in batches, purée soup in a blender until smooth. (You can also use an immersion blender right in the soup pot to purée soup.)