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Roasted Butternut Squash Soup One Star

Roasted Butternut Squash Soup

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1 (2 lb.) butternut squash
1 1/2 to 2 cups water or vegetable broth, as needed
1/2 tsp. ground cinnamon
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
pinch of ground nutmeg
1 cup canned coconut milk
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
plain nonfat Greek yogurt or coconut milk yogurt for garnish (optional)
1/4 cup chopped pistachio nuts

directions:

1. Preheat oven to 375 degrees F.
2. Pierce squash several times with a fork. Place on a baking sheet or 9-by-13-inch baking pan and bake until squash is tender, about 45 to 60 minutes. Set aside until cool enough to handle.
3. Cut squash in half lengthwise. Using a large fork, scrape seeds out first and save to roast later if desired. With a spoon, scrape flesh from cooked squash into a food processor; discard skins. Add 1 1/2 cups of the water or broth, cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer puree to a large pot. Alternately, combine these ingredients in a pot and puree using an immersion blender. Whisk coconut milk into soup. If you prefer a thinner consistency, add remaining 1/2 cup water or broth. Season with salt and pepper. Heat soup over low heat just until steaming.
4. Ladle soup into bowls. Top with a dollop of Greek yogurt or coconut milk yogurt if using and sprinkle with chopped pistachio nuts.
Source: Hannaford fresh Magazine, November - December 2013

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Quantity Ingredients coupon
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1 (2 lb.) butternut squash  
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1 1/2 to 2 cups water or vegetable broth, as needed  
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1/2 tsp. ground cinnamon  
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1/2 tsp. dried marjoram  
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1/2 tsp. dried thyme  
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pinch of ground nutmeg  
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1 cup canned coconut milk  
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1/4 tsp. salt, or to taste  
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1/4 tsp. freshly ground black pepper, or to taste  
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plain nonfat Greek yogurt or coconut milk yogurt for garnish (optional)  
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1/4 cup chopped pistachio nuts  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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