*  Exported from  MasterCook II  *

                          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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