Butternut Squash Soup
Serve with crusty French Bread.

Servings: 6

1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 pounds butternut squash (peeled, seeded, cubed)
6 teaspoons Parmesan cheese (Garnish)

Add oil, garlic and onion to large stockpot over medium heat. Saute for 3-4 minutes.

Add sage, salt, pepper, broth and squash and bring to a boil.

Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).

Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.

Garnish with parmesan cheese and more fresh sage (if desired).

Per Serving: 72 Calories; 1g Fat (13.0% calories from fat); trace Saturated Fat; 7g Protein; 13g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 463mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

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