Squash Soup

Photo by:Karen Winton

Serves 4

1 butternut squash

2 tsp olive or canola oil

1 onion chopped

2-3 cloves garlic chopped

1/2 cup buttermilk or low-fat yogurt

Salt and pepper

Again, this is a basic healthy recipe. I have found the easiest way to cook the squash is to bake it first. This keeps me from having to chop and peel.

Cut squash lengthwise and place cut side down in a 13 X 9 baking pan. Pour about an inch of water in the bottom of the pan to keep the squash from burning and cook in a 350 degree oven for 45 minutes to one hour or until it pierces easily with a fork. Remove from oven and let cool until easily handled. Use a spoon to scrape the meat from inside the hard outer skin.

Cook onion and garlic in oil until onion is translucent. Place onion and garlic in 4 quart boiler with the cooked squash. Add enough water to cover by about 2 inches. Cook on medium low heat simmering for about 10 – 15 minutes. Use a whisk or beater to blend the squash until smooth. Add buttermilk or yogurt and blend again. Salt and pepper to taste.

Nutrition Information

Calories
108
Calories from Fat
24
% Daily Value*
Total Fat
2.7 g
4%
Saturated Fat
0.5 g
3%
Cholesterol
1 mg
0%
Sodium
39 mg
2%
Total Carbohydrates
20.9 g
7%
Dietary Fiber
3.3 g
13%
Sugars
5.7 g
Protein
2.8 g

Additions – nutmeg brings out the flavor but only use a pinch at first to avoid overwhelming the taste. I have seen recipes that use potatoes, carrots and other vegetables but try the simple version first. I don’t think it needs to be fancied up.