Butternut Squash Pumpkin Soup (0 points)

4 servings (1 1/2 cups each)

Ingredients:

3 oz uncooked onion, chopped

2 tsp minced garlic

1 tsp table salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

14 oz pumpkin puree

14 oz uncooked butternut squash, peeled, seeds removed, cubed

32 oz fat free chicken broth

Directions:

Spray a large sauce pot and heat over medium high heat.

Add the onion and cook stirring occasionally until caramelized, about 15 minutes.

Add the spices to the onions and stir constantly for another minute.

Add a little broth to the pot and scrape up any of the brown bits stuck to the bottom of the pan.

Add the remaining broth, pumpkin puree and butternut squash. Stir to combine.

Turn heat to low and simmer for 20 minutes or until the squash is fork tender.

Remove from stove and use an immersion or regular blender to puree the soup.

Suggested Serving: Serve with plain fat free greek yogurt and pepitas.

Variation:

Butternut Squash Apple Soup - substitute the pureed pumpkin with 2 medium peeled, cored and chopped apple.

Autumn Soup - add 1 large peeled and sliced parsnip and 2 medium peeled and sliced carrots.