This butternut squash soup is simple to prepare and chock-full of nutrients, such as beta-carotene, calcium, vitamin C and potassium.
2 pounds butternut squash,
peeled and chopped
5 cups of low-sodium
1 teaspoon dried rosemary
1 teaspoon ground sage
¼ cup 1% or skim milk
Salt and pepper to taste
Add butternut squash and chicken stock to a stock pot or sauce pan. Make sure the stock covers the squash. Add a pinch of salt.
Cook on high heat until it boils. Reduce heat to a simmer and cover.
Add herbs and pepper.
Simmer for 30 minutes, or until squash is tender.
Remove from heat and cool. Then mix soup in a blender until smooth, or use an immersion blender.
Stir in milk, and add salt and pepper to taste.
- Per two-cup serving: 92 calories, 1g fat, 19g carbohydrates, 2g protein.