Creamy Butternut Soup

By barbsjustagirl

A great low-calorie soup!


Nutrition Facts: 1 cup equals 112 calories, trace fat (trace saturated fat), trace cholesterol, 231 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Ingredients

• 1 * 1 butternut squash, peeled, seeded and cubed (about 6 cups)
• 5 * 5 cups water
• 3 * 3 medium potatoes, peeled and cubed
• 1 * 1 large onion, diced
• 2 * 2 chicken bouillon cubes
• 2 * 2 garlic cloves, minced
• * Sour cream and chives, optional

Details

Servings 10
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

* In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
* Remove from the heat; cool slightly. In a blender, puree mixture in batches. Return to the pan; heat through. Serve with sour cream and chives if desired.

Yield: 10 servings (2-1/2 quarts).