Butternut Squash Soup with Toasted Almonds

Created by Executive Chef Pedro Toledo, CEC, DM
Classic Residence by Hyatt in Dallas
Serves 8

2-1/2 pounds of butternut squash—peeled and cubed
1-1/2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Cooking spray
4 cups milk, 2% low fat
14 ounces of low-sodium chicken broth

GARNISH
1/4 cup dry roasted almonds—sliced
1 cup fat free nondairy creamer—whipped

Preheat oven to 400 degrees. Combine squash, olive oil, 1/4 teaspoon each of salt and pepper in a foil lined baking sheet coated with cooking spray. Bake for 45 minutes or until tender. 

In a food processor combine 1/2 of the cooked butternut squash with 1/2 of the milk and broth.  Process until smooth. Pour pureed mixture into large saucepan, and repeat procedure with remaining squash, milk and broth. Cook over medium heat for 5 minutes or until thoroughly heated (do not bring to a boil).  Stir in remaining salt and pepper.

To serve, ladle 1 cup of soup into 8 bowls.  Sprinkle each serving with 1-1/2 teaspoon of toasted almonds and 1 ounce whipped topping.

Per Serving: 177 calories, 6 gm Fat, 8 gm Protein, 25 gm Carbohydrate, 3g Dietary Fiber, 9 mg Cholesterol, 369 mg Sodium