This rich, creamy soup is a snap to make in the blender or food processor. You can prep the day before and reheat.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 servings
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth
1. Thaw the squash in the microwave for 5 minutes. Remove and let cool.
2. Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.
3. Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.
4. Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.
How kids can help: Measure ingredients; put squash in bowl; add water to bowl.
Per serving: 106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium.