VELVET SQUASH SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 lbs Butternut Squash
  • 1-2 Cups Fat Free Half and Half
  • 1 Chicken Bullion
  • Salt and Pepper to taste

Directions

  • Cube the squash (peeled, and no seeds/pulp) and put it in a large saucepot, cover with about 1 1/2 inches of water. Boil, then cover and simmer for about 15-20 mins, until the squash is very tender.
  • Drain out the water, and blend until smooth (I use a hand blender right in the pot, but you can also put it through a regular blender)
  • Return squash to the pot, and add the half and half. (This is to taste, start with 1 cup, and work up from there) add the crushed chicken bullion and salt and pepper to taste.
  • Once everything is mixed well, reheat if needed, and enjoy!

Notes

I got this recipe from a friend, and I love it because not only is it incredibly easy, it is much lower calorie compared to alot of other recipes out there.

Categories: Soup  Soup  Vegetable 
© 2006-2014 BakeSpace, Inc. All Rights Reserved