A world-renowned weight-loss program established in 1969
Published: Oct. 24, 2007
Updated: June 28, 2011
Servings: 4, Serving Size: 8 oz soup and 1 Tbsp crème fraiche
To prepare the soup: Split butternut squash in half and lay face down on a baking sheet coated with cooking spray. Roast at 375ºF until soft (about 45 minutes). Cool, peel, and puree with 1 cup of chicken stock. Transfer to a pot and simmer for 15 minutes. Add the rest of the stock, or enough to reach desired consistency.
To make the crème fraiche: Cook onion in a lightly oiled pan until golden brown. Place onion and remaining ingredients in a food processor or blender and blend until smooth. Run through a strainer to remove any large pieces of onion. Place in a squirt bottle or small plastic bag (you can cut the tip off of one of the corners). Use crème to decorate the top of the soup.