Food Network: Butternut Squash Soup

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Butternut Squash Soup
Recipe courtesy of Gourmet Magazine

Ingredients
1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the
halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake
squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is
completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the

ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is
softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the
sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth.
Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup
to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping
teaspoon of low-fat sour cream.