Judy's Recipe

Butternut Squash Soup (healthier)

Category: soups

Serving size 5
Cook time 1 hour 30 minutes
oven temp 300 degrees
ingredients
2 medium large butternut squash
2 cups of chicken boullion or stock
1 teaspoon coriander (crushed)
1 teaspoon cumin
1 teaspoon sage
basil leaf for garnish
salt and pepper to taste
1/2 cup margarine or I can't believe its not butter
1 onion

In a large pot bring chicken boullion or broth to a boil with coriander cumin, and sage. After it reachs a boil turn down to low. Simmer 15 minutes.
In a pan saute onions and margarine. When they are cooked to tender add them to the chicken boullion pot.
Cut squash into halves, scoop out seeds. roast in 300 degree oven face down on baking sheet for 45 or more minutes(until tender). Cooking time will depend on size. After roasted soft constitancy scoop into pan with broth. Add more broth if needed. Allow mixture to cook together for 30 minutes on low heat. Put in a blender and puree. Serve warm for best flavor. Garnish with basil leaf.