Roasted Butternut Squash Soup
MAKES 2 QUARTS
1 large butternut squash, cut into 1-inch pieces, or precut pieces (4 to 5 cups)
1 onion, cut into 8 wedges
4 large garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
¼ teaspoon ground nutmeg
3 (14.5-ounce) cans low-sodium chicken broth
3-4 slices of multigrain bread*, cubed and toasted
Garnishes: ground nutmeg and pomegranate seeds
Preheat oven to 375 degrees. Place squash, onion, and garlic on a large baking sheet; drizzle with oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes or until tender.
Place roasted vegetables in a blender. Gradually add honey, nutmeg, and broth. Blend until smooth.
For the toasted bread cubes: Remove the crusts from several slices of multigrain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven.
Add garnishes to soup, and serve with the toasted bread cubes.
NOTE: This soup can be served immediately or made ahead and refrigerated.
*Leslie Likes: Dave’s Killer Bread
