Butternut Sqash Soup
| Prep Time: 90 min | Serves: 12 |
| Cooking Time: 45 min | Yield: 3 quarts |
Pumpkin soup recipe substituting butternut squash.
Ingredients
- 6 cups Butternut Squash
- 2 cups Sweet Potato
- 1 1/2 medium Onion, Sweet
- 1 cup Leeks
- 2 tbsp Garlic
- 4 cups Vegetable Broth
- 4 tbsp No Fat Sour Cream
Directions
Saute onion, garlic and leeks. Chop squash and sweet potato and boil in vegetable or chicken broth. Add sauted ingredients and cook until squash and sweet potato are tender. Season with cinnamon, nutmeg, salt and pepper. Remove from heat and puree using blender, food processor or stick blender. Original recipe calls for cream, but I substitute low fat milk and fat free sour cream. Re-heat before serving, but do not boil after dairy ingredients have been added.