---------------------------------------- 2-3 lbs butternut squash, sliced lengthwise and cleaned 2-4 c chicken broth/stock 1-2 Tablespoons chopped onion, about 2 slices of large onion 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon pepper to taste 1 cup milk SKIM for Minimal Calories (or
any kind, whole,skim,almond.coconut,cream) croutons, pumpkin seeds, or other garnish on top to garnish as desired --------------DIRECTIONS ------------------------------- 1 - Cook butternut (Microwave 15-25 min or Roast squash cut side down on parchment paper on cookie sheet at 350o until fork tender, around 30-40 minutes
2 - Let cool. Then peel skin.
3 - Saute onion in oil until translucent and slightly brown
4 - Process squash, onion, milk, and broth until smooth. This might take several batches depending on the size of your blender or processor or stick blender
5 - Put all into soup kettle and heat. (If too thick, add more broth.)
6 - Add nutmeg, salt and pepper. Whisk to blend thoroughly.
7- Serve warm
DO NOT HAVE THE POINTS PER SERVING -
SQUASH = O POINTS, 4 CUPS CHICKEN BROTH = 2 POINTS,
8 OZ SKIM MILK = 3 POINTS, 1 TABLESPOONS ANY OIL (sautee onion) = 4 POINTS
I remember years ago there was a commercial for Swanson's chicken broth telling you to cut the fats by sautéing your vegetables in a small amount of broth until soft and carmelized (been doing that for years). Just a thought to cut the 4 SP by not using the oil and using it somewhere elsel.