Velvety Squash Soup

 I discovered this soup about 3 months ago and it has become a favorite around here! Matias loves butternut and acorn squash. I was tasting his pureed version and it was pretty good! So I decided to find a recipe that I could make for us and this is what I found. For those of you with little ones who eat baby food, you can puree some of the squash after it is done roasting for your little one. It is very convenient! I also make grilled cheese to go along with the soup. It is a great soup and sandwich dinner. Hope you enjoy this dish as much as we do!

Velvety Squash Soup with Grilled Cheese.

 

Velvety Squash Soup

1 (3 lb) butternut squash

1 (2 lb) acorn squash

cooking spray

2 cups coarsely chopped onion

2 teaspoons canola oil

5 cups fat-free, less-sodium chicken broth

2/3 cup apple cider ( I used Apple Juice)

2 Tablespoons molasses

1 teaspoon curry powder

3/4 teaspoon salt

1/8 teaspoon ground red pepper

2/3 cup half and half

Preheat oven to 425 degrees. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 degrees for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a dutch oven. Stir in broth and the next 5 ingredients (through red pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in food processor. Blend until smooth. Pour into large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated.