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