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Ingredientes
- 6 lb butternut squash - (abt 2 very large) halved lengthwise
- 4 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter - (1/4 stick)
- 2 x onions minced
- 2 x cinnamon sticks broken in half
- 2 x bay leaves broken in half
- 1 tsp coarse salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. Calvados (apple brandy) (or possibly brandy)
- 4 can low-salt chicken broth - (14 ounce ea)
- 1 can evaporated lowfat milk - (12 ounce)
- 1/4 c. lowfat sour cream
- 1 Tbsp. hot water
- 1/4 tsp grnd cinnamon
Direcciones
- Preheat oven to 375 degrees. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 Tbsp. oil. Place on prepared baking sheets, cut-side down. Roast squash till very tender, about 1 hour. Cold 20 min. Remove seeds. Scoop out 6 c. squash pulp and transfer to large bowl (reserve any remaining squash for another use).
- Heat butter with remaining 2 Tbsp. oil in heavy large pot over medium heat. Add in onions, cinnamon sticks, bay leaves, salt, and pepper. Saute/fry till onions are soft, about 10 min. Add in Calvados and simmer till almost all of liquid evaporates, about 1 minute. Throw away cinnamon stick pcs and bay leaves. Add in mix to squash in large bowl and stir to combine. Working in batches, puree squash mix in blender with chicken broth and evaporated lowfat milk till smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
- Mix lowfat sour cream, 1 Tbsp. hot water, and grnd cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cold soup slightly, then cover and chill. Cover and chill cinnamon cream.)
- Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.
- This recipe yields 12 servings.
- Comments: Dollops of cinnamon-flavored lowfat sour cream top this luscious soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 12 servings | |
| Calories 224 | |
| Calories from Fat 95 | 42% |
| Total Fat 10.8g | 14% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 284mg | 12% |
| Potassium 924mg | 26% |
| Total Carbs 28.88g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.34g | 6% |
| Protein 7.3g | 12% |
