Recipe: Butternut Squash Soup

Tone-it-up-Butternut Squash-Soup

Butternut Squash Soup Ingredients:

  • 1 large butternut squash, halved
  • 1/2 cup chicken or vegetable broth
  • 1 cup plain almond milk, soy milk, Fat Free half & half or skim milk
  • 1/4c Truvia, natural calorie-less sweetener (or other natural sweetener)
  • 1/4c Agave Nectar (optional)
  • Cinnamon (optional garnish)
  • Fat Free Plain Greek Yogurt (optional garnish)
  • Candied Pecans & Fresh Parsley (optional garnish)

Place halved butternut squash in microwave for about 10 minutes or until fork tender & easily able to scoop squash into large saucepan. Make sure to discard seeds from center of squash (or set seeds aside to roast for a snack later!!). Add broth, “milk,” truvia & agave nectar, stir to combine. Place into food processor or blender & mix until smooth. By: Christina Quinn-Scott (**you may need to add more “milk” to reach desired consistency, or more sweetener depending on your specific taste. Make sure to do frequent taste-tests while making this dish!) Add back to sauce pan to reheat. When serving sprinkle each bowl of soup w/ cinnamon, swirl in yogurt & top with pecans.


Soup: Makes four servings Without optional ingredients: 141 Calories With optional ingredients: 196 Calories