email this pageIngredients
3 1/2 pounds butternut squash (4 cups squash pulp)
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can whole tomatoes with juice
1 to 2 tablespoons maple syrup or honey
3 1/2 cups lower-sodium chicken or vegetable broth, divided
1/4 teaspoon salt
Instructions
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can whole tomatoes with juice
1 to 2 tablespoons maple syrup or honey
3 1/2 cups lower-sodium chicken or vegetable broth, divided
1/4 teaspoon salt
1. Preheat oven to 375F. Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups.
2. Heat butter and oil in a Dutch oven. Add onion; sauté 5 minutes.
3. Place tomatoes with juice in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, chicken broth and salt to Dutch oven; stir well and heat through. Garnish with chopped tomato.
Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Nutritional Information
2. Heat butter and oil in a Dutch oven. Add onion; sauté 5 minutes.
3. Place tomatoes with juice in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, chicken broth and salt to Dutch oven; stir well and heat through. Garnish with chopped tomato.
Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Per serving: 143 calories, 7g fat, 3g prot., 20g carbs., 4g fiber, 540mg sodium.
