Curious, because the flavor will remind you of pumpkin pie.
Curious Butternut Soup
1 3-pound butternut squash, peeled and cut in 1/2-inch cubes
1 tablespoon canola oil
1 cup chopped onion
1/2 teaspoon pumpkin pie spice mix
1/2 teaspoon salt
1/8 teaspoon black pepper
1 15-ounce can lower sodium chicken broth
1 cup 1% milk
- Cook the diced squash in plenty of boiling water for about 30 minutes, or until the squash is very soft. Drain in a colander.
- Wipe out the pot and add the oil; heat over medium high and add the onion, pumpkin pie spice, salt and pepper and cook, stirring, until the onions are soft, about 6 minutes. Add the squash, broth and milk and remove from heat. Using an immersion blending (or transfer the mixture to a blender or food processor) puree the soup until smooth.
Makes 4 servings
206 calories, 6 g protein, 6 g fiber, 4 g fat, 1 g sat fat, 618 mg sodium