Anytime can be the time for this squash soup, flavored with just a hint of cinnamon and nutmeg. Serve with pumpernickel raisin rolls and a salad of endive, cherry tomatoes, and green onions. Big squares of gingerbread are great for dessert.
1 large onion (about 8 oz), cut into chunks
2 packages (about 10 oz. each) frozen mashed squash, thawed
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons butter or margarine
1/4 cup sour cream and additional ground cinnamon (optional)
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1. In a food processor or blender, whirl onion until pureed. Add squash, broth, the 1/4 teaspoon cinnamon, and nutmeg; whirl until blended.
2. Pour squash mixture into a 3 to 4 quart pan. Bring to a simmer over medium high heat, stirring occasionally; then continue to simmer, uncovered, until heated through (2 to 3 more minutes).
3. Add butter and stir until melted. If desired, season sour cream lightly with cinnamon and swirl on top of soup.
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makes 4 servings (about 8 cups).
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