Butternut Squash Soup with Cumin

By ltrodrigu

Weight Watchers Points = 1 per serving

Ingredients

• 2 medium (2 1/2 pounds each) butternut squash, each cut lengthwise in half, seeds removed
• 1 tablespoons olive oil
• 2 medium stalks celery, chopped
• 1 medium onion, chopped
• 1 teaspoons ground cumin
• 1/4 teaspoons chipotle chile powder
• kosher salt
• freshly ground black pepper
• 2 cans (14 to 14.5 ounces each) chicken broth (3 1/2 cups)
• 2 cups water
• roasted salted pumpkin seeds (pepitas) for garnish
• fresh chives for garnish

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil. Place squash halves, cut sides down, in lined pan, and roast about 45 minutes or until very tender when pierced with knife. Cool until easy to handle, then, with spoon, scoop squash from skins and place in large bowl. Discard skins.

Meanwhile, in 5 - 6 quart saucepot, heat oil on medium until hot. Add celery and onion, and cook 10 minutes. Stir in cumin, chipotle chile, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 30 seconds, stirring.

Add broth, water, and squash to saucepot; cover and heat to boiling on high. Reduce heat to low, and simmer 10 minutes.

In batches, ladle squash mixture into blender. With center part of blender cover removed to allow steam to escape, blend squash mixture until pureed. Pour soup into large bowl. Return all soup to saucepot and heat through. Garnish each serving with pumpkin seeds and chives.