Butternut Squash Soup

By kmk06

Weight watchers recipe - 3 points

Ingredients

• 2 (18.3 oz.) cartons butternut squash soup (i.e. campbells v-8)
• 3/4 c. light coconut milk
• 1/2 c. plain fat-free yogurt
• Fat free croutons

Preparation

Step 1

Combine soup and cocount milk in a saucepan with a whisk. Cover and cook over medium heat for 6 minutes or until thoroughly heated.

Ladle into bowls, top with yogurt and croutons.