Los Angeles Butternut Squash Soup

November 21, 2006

Roasted Butternut Squash Soup

When asked by Outzone Central to write about my favorite Thanksgiving dish, I considered making something up, a heart-tugging story about a secret stuffing recipe that was handed down over generations, perhaps it came over on the Pinta, Maria or the Santa Maria, because the truth is, I can’t cook nothin’.

I’m the guy who picks up a side dish or a pie at Pavilions on the way to the festivities. My boyfriend John-Michael, however, does a bit of cooking and has told me that I’m going to help him make Roasted Butternut Squash Soup on Thanksgiving morning. Here’s the recipe we’ll be using. I think he got it off of Epi-bi-Curious. I’ll let you know how it goes.

INGREDIENTS:
Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk
Nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

DIRECTIONS:
Preheat oven to 375°F. Spray 13 x 9 x 2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.