Alfredo's Squash Soup
3-4 small squash, such as acorn, ambercup, autumn cup, or carnival
1/2 cup diced sweet onion
32 oz low-sodium, low fat chicken broth
1 8 oz package of "Neufchâtel" cream cheese
1 cup whole milk or half and half
small amount of fresh herbs: basil, rosemary, thyme, oregano, and/or
dill
Cut squashes in half, clean and turn face down on a teflon backing sheet;
bake for 45 minutes at 350F. Squash is fork-tender when ready.
Meanwhile, sautee onions in a small amount of canola oil. When they are
transparent, add broth and bring to simmer. Strip and finely chop herbs
and add one teaspoon of the herb mixture to the broth. Add the cooked
squash, cut into 1 inch cubes, avoiding seeds and veins Use hand blender
to puree mixture, strain through stainless steel seive and return to pot.
Add cream cheese and milk, blend again until a smooth cream soup results.
Taste, add salt, pepper or herbs to taste. Top with finely sliced red
pepper, homemade croutons, or a sprig of parsley
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