Total Fat: 1g
Butternut squash is a winter squash and will be plentiful from October through January. Uncut, it can be stored for up to 3 months in a cool, dry place.
This is a great soup for a cold winter night. Serve with whole wheat bread and tossed salad for a great meal.
Butternut squash is very low in calories– only 45 per cup.
Winter squash is an excellent source of fiber and vitamin A.
1 teaspoon olive oil
1 garlic clove, minced
½ cup onion, chopped
1 teaspoon ground dry sage
½ teaspoon salt
? teaspoon ground black pepper
3 cups fat-free chicken broth
1 ½ lb. butternut squash; peeled, seeded, cubed
Parmesan cheese, optional
Add oil, garlic, and onion to a large pot over medium heat and sauté for 3-4 minutes. Add sage, salt, pepper, broth, and squash; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until tender. Use a blender to puree, leaving some chunks or puree half of the soup in a blender and return to pot. Garnish with parmesan cheese and fresh sage if desired. Serves 6
Recipe adapted from food.com
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