Creamy Butternut Squash Soup
Preparation time: 30 minutes
Number of servings: 8
- 2 lbs butternut squash, peeled and cut into chunks
- 4 cups low-sodium, low-fat vegetable broth
- 1 1/4 cup non-fat sour cream
- 2 Tbsp butter
- 1/4 tsp cayenne, or to taste
- salt and pepper to taste
- 1 cup mushrooms, sliced
- 1/4 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). Keep warm over low heat.
Meanwhile, spray skillet with cooking spray. Heat skillet over moderately high heat until very hot; then sauté mushrooms, stirring, until golden brown—about 5 minutes.
Serve the soup with sautéed mushrooms and chives.
|Creamy Butternut Squash Soup |
|Serving Size 1/8 of recipe
|Amount Per Serving
|Calories 110 Calories from Fat 15
|% Daily Value (DV)* |
|Total Fat 2g
| Saturated Fat 1g
|Total Carbohydrates 22g
| Dietary Fiber 4g
| Sugars 9g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.