- Servings: five 1 1/2 cup servings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
|1||Large Butternut Squash|
|3 tsp||Butter, softened|
|2 tsp. bottled||Minced Garlic|
|½ cup||Chardonnay or Other White Wine|
|1× 48 oz||Container Fatfree Chicken Broth Low Sodium|
|1 cup||Skim Milk|
|½ cup||Fat-free Sour Cream|
|1||Chili Pepper In Adobo Sauce From 7.5 Oz. Can*|
|1 tsp||Adobo Sauce From Same Can*|
|2 tsp||Chopped Fresh Cilantro|
|1 tsp||Chopped Chives|
|Juice of One Lime|
|2 tsp||Grated Lime Zest|
|1 tsp||Coarse Ground Kosher Salt|
|Extra Sour Cream & Chives or Cilantro, for garnish|
|* If You Are Sensitive To Spicy Peppers, start out with half this amount and make sure that is not hot for you. if you are more daring try the whole pepper and 1 t of the sauce.|
|I Prefer My Food Maybe a Bit Spicier Than Others.|
Wash squash and cut in half and dry. Rub with 2 T softened butter and then salt and pepper to taste. Place skin side down in baking pan and bake in a 350 degree oven for 45 minutes to an hour until fork tender. Let cool slightly
Meanwhile saute onion and garlic in 1 T butter just a few minutes add chipotle and adobo sauce towards end until that is also heated through. Seta side to cool.
Now scoop seeds from squash and discard. Scoop squash from skin and put in 3 quart saucepan. Add onion mixture. Add remaining ingredients and heat through and mix well, breaking up squash. Ladle mixture into a blender or food processor and puree in batches until done. Return to kettle and heat through again. Stir well with whisk. If you need to thin. Add a half cup milk.
Garnish with a dollop of sour cream and chopped chives or cilantro.