Wednesday, January 20, 2010

New Food Wednesday

Roasted Butternut Squash soup

Servings: 8 (1 ¾ cup per serving)
Points: 3

1 butternut squash cut in half, seeds and pulp removed
salt
pepper
2 tbsp olive oil
2 tbsp sugar free syrup

Drizzle the squash with the oil and syrup, sprinkle with salt and pepper to taste. Roast at 400F for about an hour.

8 cups chicken stock
6 fresh sage leaves
1 steam fresh rosemary
2 medium potatoes, cooked in microwave, skins on
salt
pepper

Cut the potato into chunks. Add remaining ingredients. Add the roasted squash. Cook for 10-15 minutes. Using an immersion blender puree the soup. Add salt and pepper to taste. For thicker soup add less stock.

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