Creamy Winter Squash Soup Recipe - Healthy & Easy

Winter Squash Soup

YIELD Makes 4 servings

INGREDIENTS

1 tablespoon low-fat vegetable oil spread 1 tablespoon minced shallot or onion 2 cloves garlic, minced 3 fresh thyme sprigs 1 pinch dried rosemary 2 packages (10 ounces each) frozen winter (butternut) squash, thawed 1 cup fat-free reduced-sodium chicken broth 3 tablespoons fat-free (skim) milk Fat-free sour cream (optional)

PREPARATION:

1. Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
2. Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: 1 cup soup Sodium 135 mg Protein 5 g Fiber 2 g Carbohydrate 22 g Cholesterol <1 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 16 % Calories 116 DIETARY EXCHANGE: Vegetable 4 Fat 1/2