Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients 2 tsp olive oil 1 medium onion(s), chopped 1 tsp ground thyme, (or equivalent of fresh) 4 1/2 cup(s) fat-free chicken broth 1 tsp apple cider vinegar 1 Tbsp ginger root, grated 1/8 tsp ground nutmeg 1/4 tsp table salt 1/8 tsp black pepper 1/4 cup(s) fat-free skim milk 2 tsp honey 5 cup(s) butternut squash, (roasted in oven), cubed
Roast squash in oven til tender. Saute onion in oil in dutch oven until translucent but not browned. Add thyme, broth, vinegar, seasonings, and squash; bring to boil and then simmer about 20 minutes. Add milk and honey and heat through just before serving.
I took about 3/4 of mine out of the pot and put it in my food processor to smooth most of it out.
It's smooth and creamy and I tell ya, when I taste it, it makes me want to close my eyes and think "This is what Thanksgiving tastes like!"
Number of Servings: 8
Recipe submitted by SparkPeople user KAREN.1964.
I took about 3/4 of mine out of the pot and put it in my food processor to smooth most of it out.
It's smooth and creamy and I tell ya, when I taste it, it makes me want to close my eyes and think "This is what Thanksgiving tastes like!"
Number of Servings: 8
Recipe submitted by SparkPeople user KAREN.1964.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 1.4 g
- Cholesterol: 0.2 mg
- Sodium: 359.1 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.1 g
- Protein: 2.0 g
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