Creamy Butternut Squash Soup
2 lbs butternut squash, peeled and cut into chunks
4 cups low-sodium, low-fat vegetable broth
1 1/4 cup non-fat sour cream
2 Tbsp butter
salt and freshly ground black pepper
1/4 tsp cayenne, or to taste
1 cup mushrooms, sliced
1/4 cup chives, cut into 1-inch pieces
Combine the squash and vegetable broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium, and simmer for about 20 minutes or until the squash is very tender.
Let cool, and then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; you can keep the mixture refrigerated in a covered container for up to 2 days.)
Return the puree to the saucepan and turn the heat to medium-low. Stir in the non-fat sour cream along with the butter, cayenne, and salt and pepper to taste. Cook and stir until heated through; (do not boil). Then taste and season, if necessary. Keep warm over low heat.
Meanwhile, heat skillet over moderately high heat until very hot. Spray with cooking spray, then sauté mushrooms, stirring, until golden brown, about 5 minutes.
Serve the soup with sautéed mushrooms and chives.
Makes 8 servings
Source: Centers for Disease Control and Prevention
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