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Creamy Butternut Squash Soup
Serves 8. Each serving is equal to one and one-third 5 A Day.
Ingredients
2 lbs butternut squash, peeled and cut into chunks
4 cups low-sodium, low-fat vegetable broth
1¼ cup non-fat sour cream
2 Tbsp butter
salt and freshly ground black pepper
¼ tsp cayenne, or to taste
1 cup mushrooms, sliced
¼ cup chives, cut into 1-inch pieces
Combine the squash and vegetable broth in a saucepan and bring to a
boil over high heat. Reduce the heat to medium, and simmer for about
20 minutes or until the squash is very tender.
Let cool, and then puree the mixture in a blender. (You may prepare
the recipe in advance up to this point; you can keep the mixture
refrigerated in a covered container for up to 2 days.)
Return the puree to the saucepan and turn the heat to medium-low. Stir
in the non-fat sour cream along with the butter, cayenne, and salt and
pepper to taste. Cook and stir until heated through; (do not boil).
Then taste and season, if necessary. Keep warm over low heat.
Meanwhile, heat skillet over moderately high heat until very hot.
Spray with cooking spray, then sauté mushrooms, stirring, until golden
brown, about 5 minutes.
Serve the soup with sautéed mushrooms and chives.
Nutritional analysis per serving: Calories 152, Fat 4g, Calories From
Fat 24%, Carbohydrates 25g, Protein 6g, Cholesterol 11mg, Fiber 2g,
Sodium 174mg.
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