Butternut Squash Soup
Serve with crusty French Bread.
1 teaspoon olive oil
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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