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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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So creamy and delicious, and a great combination of sweet and savory. It's a super easy recipe that's great all year round. It's also low fat, nutritious, and vegan. Ingredients:
1 large butternut squash, peeled and cubed |
1 large white onion, diced |
3 cups vegetable broth |
2 garlic cloves, diced |
4 bay leaves |
3 tablespoons unsalted butter |
1/2 cup 2% low-fat milk |
low-fat sour cream (optional) |
chives (to garnish) (optional) |
Directions:
1. In a large pot add the squash, onion, garlic, bay leaves, and vegetable broth. Add water if the liquid does not cover the vegetables. Simmer until the squash can be easily pierced with a fork.
2. Remove the bay leaves and blend with a hand blender until smooth.
3. Add the butter and milk and blend again until everything is mixed well.
4. Serve with a dollop of sour cream and a light sprinkle of chives.
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