Ingredients
1 large butternut squash (about 5 pounds)1 carton (32 ounces) reduced-sodium chicken broth, divided1 large onion, chopped1 tablespoon olive oil1/2 pound chopped baby portobello (cremini) mushrooms3 garlic cloves, minced1 teaspoon minced fresh thyme1/2 teaspoon rubbed sage1/8 teaspoon ground nutmeg1/4 cup heavy whipping cream1/4 cup grated Romano cheese
Preparation
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until tender.
Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth.
In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.
