Robust Cooking - Cooking Tips, Balanced Meals and Family Recipes

Reduced Fat Butternut Squash Soup

by Sandy Mitchell on October 22nd, 2008

From Cabot Creamery, a light version of a fall classic:

Cabot’s Reduced Fat Butternut Squash Soup is the perfect Halloween party starter. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped bars of Cabot Cheddar, and you have a bewitchingly tasty party combo sure to please everyone.

Reduced Fat Butternut Squash Soup
Makes 4-6 servings

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.

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