Makes 12 servings
If you grow a summer garden, here’s a nice low-cal way to enjoy your end of summer harvest. The recipe calls for butternut squash, but you can use a mixed variety of your favorites. On cold winter days when you are stuck inside, try warming up with this easy to make soup. The smell of it baking is wonderful!
3 lbs butternut squash (or a mixture of your favorite winter squashes)
3 ¼ cups reduced-sodium chicken broth
8 cloves garlic, peeled and finely diced (or 3 ½ tsp. prepared minced garlic)
1 medium yellow onion, chopped
1 tsp. dried rosemary
salt & fresh ground pepper to taste
Preheat oven to 400°. Wash & dry the squash, scoop out seeds, and cut in half length-wise. Pierce several times with knife. Bake squash for 50 minutes or until very soft. In large soup pot, combine garlic, onions, and ¼ c. of the broth and bring to a boil. Scoop squash from shell in small pieces and add to soup pot with remaining broth. Bring all ingredients to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes. Puree cooked ingredients in blender or food processor and return to soup pot, add rosemary and blend well. Season with salt & pepper to taste and cook until hot. Serve with a dollop of fat-free/light sour cream or non-fat plain yogurt and chives or green onion, if desired. Store extra servings in individual serving sized containers to freeze and enjoy later.
Calories- 75 Carbs- 11.9g Protein- 4.8g Fat- 1g Fiber- 2g
Stella's Kitchen Tip: Presentation can be just as important to cooking healthy as cooking with fresh ingredients and whole foods. If your serving this as part of a special meal, try getting a little creative with the garnish. For example, swirl the sour cream dollop in an outward circular motion with the tip of a spoon and sprinkle with a dash of chives, a pinch or two of diced green onion, chopped red pepper, or a sprig of leftover rosemary. The juxtaposition of colors will create the perception of a restaurant quality dish.