{soups-salads-and-salad-dressings} NUTTY SQUASH SOUP

 

NUTTY SQUASH SOUP

1 acorn squash (2 1/2 lb)

3 tablespoon peanut butter, creamy

1  old-fashioned

1/4 teaspoon ground nutmeg

1 1/2 cup milk, lowfat

2 cup chicken broth

1 parsley -- chopped

1 salt and pepper -- to taste

1. Cut squash in half. Scoop out and discard seeds. Place skin side up in a microwave-safe container with 1 Tbs water. Cover with plastic wrap, and microwave on full power until tender when pierced, 15 to 20 mins. (or place squash skin up in a 9- by 13-inch baking dish, and bake tightly covered in a 400 F oven until tender when pierced, about 1 hour.) Let stand until cool enough to handle.

2. Scoop squash from skin. In a blender, whirl squash, peanut butter, nutmeg, and milk into a smooth puree. Pour into a 3-qt pan, and add broth.

3. Stir soup over medium-high heat until it begins to bubble, 8 to 9 mins. Ladle into 4 soup bowls. Scatter parsley over servings, and season to taste with salt and pepper.

Makes 6 to 7 cups. 4 servings

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Posted by: pgeistfeld@yahoo.com

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