Butternut Squash soupSubmitted by: SUEMILLER8028
Heavy Whipping Cream, 2 cup, whipped (remove)
Butternut Squash, 2 cup, cubes (remove)
*Fresh Sweet Onion (1 Medium Raw), 1 serving (remove)
*Ginger Root (Fresh), 1 tbsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
*Broth, Chicken Free Range Organic Imagine, 2 cup (remove)
Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
salt and pepper
Nonfat greek yogurt
Cook oinion, celery, and ginger root in olive oil until soft
Add the broth and simmer for 10 minutes, covered, add the squash.
Transfer mixture to blender or food processor and puree until smooth. add water to achieve the desired consistency. Add nutmet,salt and pepper to taste. Serve with Greek nonfat yogurt to garnish
Number of Servings: 4
Recipe submitted by SparkPeople user SUEMILLER8028.