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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Made this recipe after being given a number of acorn squash from a co-worker. The recipe is from the 1984 Southern Living cookbook. Excellent tasting and low in calories. Ingredients:
1 small butternut squash, peeled, seeded, and sliced (about 1 pound) |
1 stalk celery, sliced |
1 medium apple, peeled and sliced |
1 small potato, peeled and sliced |
1 small onion, sliced |
1 medium carrot, scraped and sliced |
1/4 teaspoon dried oregano |
1/4 teaspoon dried whole rosemary |
1 (14 1/2 ounce) can chicken broth |
3/4 cup skim milk |
Directions:
1. Combine first 9 ingredients in a large Dutch oven; cover and simmer 20 to 30 minutes or until vegetables are tender.
2. Spoon half of vegetable mixture inot container of electric blender, process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to Dutch oven; stir in skim milk. Cook over low heat, stirring constantly until mixture in thoroughly heated.
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