Butternut squash soup

 
                           Butternut Squash Soup
 
 Recipe By     : COOKING LIVE SHOW #CL8731
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        butternut squash -- (about 2 1/4 pounds)
                         Nonstick vegetable oil spray
    1      medium onion  chopped (about 1 cup)
    1      tablespoon    freshly grated ginger -- optional
    3      tablespoons   unsalted butter
    3      cups          chicken broth
    1      -2 cups       water -- as needed
                         Salt and pepper to taste
                         Sour cream for garnish
 
 
 Cut squash in half lengthwise, and scoop out the seeds.
  Arrange the halves cut side down in roasting pan that has 
 been sprayed with nonstick vegetable oil spray. Bake squash 
 in the oven for 40-45 minutes or until very tender. Set aside 
 to cool.
 
 When the squash is completely cool, scoop the flesh from 
 the skin. While the squash is baking, cook the onion and 
 the ginger in the butter in a saucepan, over moderately low 
 heat, for 5 minutes or until the onion is softened, Add the 
 broth and simmer the mixture for 10 minutes, covered. Add
 the squash pulp to the sauce pan.
 
 Transfer the mixture to a blender or food processor, in 
 batches, and puree until smooth. Add enough water to 
 achieve the desired consistency, and salt and pepper to 
 taste. Return the soup to the sauce pan and cook over 
 moderate heat until it is hot.
 
 Garnish each portion with the heaping teaspoon of low-fat 
 sour cream.
 
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