This soup is creamy, low fat & delicious! I've used fat free half & half instead of the heavy cream, and low fat sour cream, but you can certainly do it either way! Serve this along with a nice salad or 1/2 sandwich...and your meal is on the table. ENJOY!
1. Melt butter in a Large Pot or Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.
2. Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute. Remove from heat.
3. Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 15 minutes or until thoroughly heated. If you want to at this point use an immersion blender to make it smooth & creamy instead of having actual mushroom pieces visible, you can do that as well. Yield: 6 Hearty servings
A MUST try if you're looking for deliciously different kind of pasta night! The sage and garlic give this dish a wonderful woodsy flavor. I make the low-cal or vegan version using coconut milk...but you can certainly substitute heavy cream and add regular parmesan cheese if you like!
I hope you enjoy and incorporate this dish into your monthly cooking regimen. It's a definite WOW and the whole, unpeeled garlic cooking method allows you to squeeze out the garlic paste once the squash is roasted to spread on healthy grain bread or crackers of your choice....or squeeze out the paste and add it to your puree mixture.
Here's the Recipe and some great nutritional info I found along the way:
Invite a crowd...they'll love this dish.
Health benefits of Butternut Squash
(courtesy of nutrition-and-you.com)