Ingredients

The following ingredients have 4 Servings
  • 4 cups butternut squash (peeled and cut into 1 inch cubes)
  • 4 cups fat free milk (divided (may sub 1%))
  • ¾ cup diced onion
  • ½ cup flour
  • 2 tablespoons butter
  • 2-3 teaspoons salt ((or to taste))
  • ¼ teaspoon celery salt
  • ¼ teaspoon cumin
  • optional: 1-2 teaspoons smoked paprika
  • optional: fresh green onions or parsley

Instruction

  • Place squash in a large microwave-safe container with a lid (such as a tupperware). Fill with about 1 inch of water. Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container.
  • In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more.
  • Transfer squash and onion puree to a large pot. Add remaining milk, butter, and flour. Cook over medium high heat 5-10 minutes, whisking throughout. Stir in salt, celery salt, cumin, and optional paprika. Garnish with chopped green onions or parsley if desired. Serve warm.