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Autumn soup keeps heart warm, you healthy


Roasted Butternut Squash Soup

Serves 6

2 whole butternut squash (4 cups)                
1 bunch green onions- chopped (1/2 cup)     
1 cup onions- diced fine
1 cup celery- diced fine                                 
½ cup red bell pepper- diced fine                  
1 teaspoon extra virgin olive oil                    
1 quart low sodium chicken broth                 
1 quart skim milk                                           
2 tablespoons fresh thyme
Salt and white pepper- to taste
Garnish with 1 teaspoon FF plain Greek yogurt


Cut the squash in half and remove the pulp and seeds.  Rub the extra virgin olive oil on the squash and pan.  Place the squash skin side up on the pan.  Bake at 350 degrees for 40 minutes or until soft.  Scoop the flesh out of the skin and set aside.  Sauté the other vegetables in olive oil until soft, add the butternut squash to this mixture and cook another five minutes.  Add the chicken broth and milk and bring to a boil for five minutes, stirring often.  Puree mixture in a blender or use a stick blender until smooth.  Add the thyme, salt and white pepper to taste.  Garnish with a dollop of low fat plain yogurt and serve.  Serves six.

Recipe total  = 805 cal, 9 gm fat, 143 gm carb | Per serving (6 total) =134 cal, 1.5 gm fat, 23 gm carb

Categories : Nutrition, Recipes


  1. Stacie says:

    I tried this recipe and it was so yummy!!!

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