Sassy's Butternut Squash Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is a big hit with everyone - young and old alike! It's actually a Kraft recipe that we have adjusted to our liking! It's great for a cold winter's supper with some nice sourdough bread, or great as an appetizer for a gourmet meal.Very low fat, and no one will ever even know! Enjoy....... Ingredients:
1 large onion |
1 carrot |
1 stalk celery |
2 (10 ounce) cans chicken stock (low sodium if preferred) |
30 ounces water |
4 cups peeled butternut squash |
1/2 cup minute rice |
salt and pepper |
1 -2 teaspoon nutmeg |
1 1/2 cups milk (skim or 2%) |
Directions:
1. Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
2. Bring to a boil and cook about 8 minutes, or until veggies are tender.
3. Add butternut squash, minute rice, salt and pepper.
4. Cook over medium heat 10-15 minutes or until squash is tender.
5. Add the milk and nutmeg.
6. Puree soup in batchs using a blender or food processor.
7. Return to pot and gently heat on low until warm.
8. Very yummy and very low fat!
9. (Even the kids will love it!).
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