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Roasted Winter Squash Soup
Watkins Cooking Spray
Preheat oven to 375 F/190 C. Spray 13x9x2-inch glass baking dish with cooking spray. Place squash cut side down in prepared dish; pierce each half several times. Bake until tender, about 45 minutes.
Bring water to a boil; add soup base, stirring well to prepare broth. With a large spoon, scoop squash into food processor or blender; discard peels. Add 1-1/2 cups broth and Pumpkin Pie Spice and puree until smooth. transfer puree to heavy large saucepan; mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper.
Ladle soup into bowls; top with a dollop of sour cream and sprinkling of chives, if desired. Serves 4.
Calories 60; Protein 3 g, Carbohydrate 12 g, Sodium 350 mg, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Dietary Fiber 2 g
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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