Linda, one of our MM Groupies, sent this recipe my way, along with rave reviews. This colorful soup is perfect for a cool fall evening, and cooks up relatively quickly. The squash provides a bundle of beta-carotene, which the body transforms into vitamin A as needed. It’s also a super-star anti-oxidant. This soup is also loaded with vitamin C, potassium, and is a good source of vitamin B6, folate, magnesium, and manganese. And, it's really low in saturated fat and cholesterol. This recipe looks like a winner!
Makes 10 cups
In a large pot, combine:
6 c. cubed, peeled, seeded butternut squash
5 c. water
3 med. potatoes, peeled, cubed
1 large onion, diced
2 cloves garlic, minced
2 chicken bouillon cubes
Bring to a boil.
Stir, turn down heat to just simmer, cover and cook for 20 minutes.
Blend until smooth, either with an immersion blender right in the pot or in small batches in the blender or food processor.
Reheat if necessary.
Optional: serve with a little dollop of Greek yogurt and chopped chives.
1 cup = 91 calories, 0 g fat, 0 g cholesterol, 236 g sodium, 23 g carbohydrate, 3 g fiber, 2 protein
1 cup = 2 Units