Prep 20 mins
Cook 15 mins
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
- 3 tablespoons olive oil
- 1 butternut squash, peeled and cubed with seeds removed
- 1 1⁄2 teaspoons allspice
- 1⁄2 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3⁄4 cup water
- 1 quart skim milk
- 1⁄2 cup Splenda brown sugar blend (packed)
- 3⁄4 cup walnuts (for garnish)
- 1 pinch cinnamon (for garnish)
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
I just made this using 1% milk and regular brown sugar and it was delish! I did make a much smaller batch 2 servings (about 1/2 lb of squash) and noted that you need more liquid while cooking the squash than the conversion tells you - I ended up added about 1/4-1/3 C water while steaming the squash. Otherwise, fantastic!