Low-Fat Butternut Squash Soup
Low-Fat Butternut Squash Soup
Low-fat Butternut Squash Soup is an easy and healthy alternative to the rich and heavy cream variety!
Ingredients
1 medium butternut squash, peeled and cubed
1 medium onion, chopped
2 medium apples (cored and chopped coarsley)
1 medium carrot
1/2 tsp rosemary
1/2 tsp marjoram
4 oz olive oil
2 cloves garlic, minced
1 box (32 oz) chicken or vegetable broth
1 1/4 cups fat free Greek yogurt
Pinch of kosher salt & pepper
Instructions
1. In a large pot, combine squash, apples, broth, onion, carrots, rosemary, marjoram, salt and pepper.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low and simmer uncovered for about 45 minutes.
4. Use an immersion blender right in the pot. Or, pour cooled soup into a conventional blender and pulse until smooth.
5. Add 1 cup of yogurt and pulse to combine.
6. Return soup to large pot and reheat slowly being careful not to boil.
7. Add more salt and pepper to taste if needed.
8. Transfer apple butternut squash soup to serving bowls. Garnish each with a dollop of yogurt and roasted pumpkin seeds.
YIELD: 6
SERVING SIZE: 1
Amount Per Serving: CALORIES: 183
TOTAL FAT: 16g
SODIUM: 218mg
CARBOHYDRATES:88g
FIBER: 1g
SUGAR: 2g
PROTEIN: 2g
