Winter Squash Soup

By á-225

Ingredients

• 2 butternut squash ( about3lb.)
• 1 tsp. salt
• 1 tsp. pepper
• 2 clovers garlic, minced
• 1 small onion finely chopped
• 1 T. olive oil
• 1/4 cooking Sherry
• 1-5 c. veg. broth
• 1/4 cup half and half
• Croutons

Preparation

Step 1

With a fork, poke holes into butternut squash and microwave until tender enough to cut. Cut butternut squash in half lenghtways and remove ends and seeds. Cut squash into quarters, sprinkle with salt and pepper and boil for 25 mim. or until tender. In a pan, saute' garlic and onion in olive oil and then add squash and Sherry. Let simmer for 15 min. Remove from heat and allow to cool. Place squash mixture into a food processor and add enough veggie broth to blend; puree until smooth. Add half and half and veggie broth, to desired consistency, into the squash mixture; mix well. Place soup back on the stove and let it simmer until warm. Top with croutons


cal. 117 per serving makes 4 servings