Wednesday, March 17, 2010

Creamy Butternut Squash Soup

Slimmed down version of Taste of Home recipe from February/March 2010 issue
1/4 cup chopped onion
1 tablespoon Promise fat free butter
3 cups cubed peeled butternut squash (Bought already cubed at Trader Joe's)
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup unsweetened Almond Milk

In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

2 servings: 3-1/8 points per serving