Baked Butternut Squash Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 butternut squash | Washed, halved, and seeded |
| salt and pepper to taste | |
| ¼ cup olive oil | |
| 3/4 cup firmly packed brown sugar | |
| 1 teaspoon ground cinnamon | |
| 1 cup nonfat evaporated milk |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Place squash in a shallow baking pan, cut side down. | |
| 3 | Bake in preheated oven for 30 minutes or until tender. | |
| 4 | Turn cut side up; Season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon. | |
| 5 | Bake for 20 minutes more or until tender. | |
| 6 | Remove and peel squash. | |
| 7 | Transfer to food processor. | |
| 8 | Process until smooth. | |
| 9 | Add evaporated milk and heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
