“Creamy” Butternut Squash Soup

It’s amazing what potatoes can do to make something “creamy”! The smooth texture and subtle sweetness of this soup enhanced with a touch of spice makes it an ideal first course for your Thanksgiving feast.

 Ingredients

1 tablespoon extra virgin olive oil

1 large sweet onion, chopped

4 cups butternut squash, cubed

3 cups non-fat, low sodium chicken broth (enough to completely cover the vegetables)

1 medium-sized potato, peeled and cubed

½ teaspoon ground nutmeg

Kosher salt & freshly ground pepper to taste

Instructions

1. Sauté the onion and oil for 3 to 4 minutes.
2. Add the squash and toss with the onions to coat.
3. Add chicken broth, potato and nutmeg. Bring to a boil.
4. Cover and simmer for 20 minutes or until all of the vegetables are very tender.
5. Season with salt and pepper to taste. Turn off heat.
6. Blend until smooth with an emersion blender, blender or food processor.
7. Ladle into warmed bowls.
8. Enjoy!

Nutritional Information

Servings: 4 / 136 calories per serving

25.3 g carbohydrates; 0 mg cholesterol; 4.4 g protein; 3.5 g fat (0.5 sat); 4.3 fiber; 440 mg sodium

A Tip from Helene’s Kitchen

 No more tears: Freeze onions 15 minutes before you use them for tear-free slicing.