Thanksgiving Soup
Great for holiday dinners, a warm mug of this soup also makes a satisfying snack on a chilly day.
4 cups peeled, seeded & cubed butternut squash
1 small onion, cut in wedges
1 Granny Smith apple, peeled, cored & cubed
4 cups water (optional)
1 Tbs sugar
2 tsp vegetable broth powder
1/2 tsp rosemary, crushed
1 cup soy milk
Seasoned dry bread cubes
Combine the squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot. Bring to a boil, reduce heat and simmer until the squash is very tender, 30-40 minutes.
Purée the soup in a blender until smooth. (You may want to let it cool a little first.)
Return soup to the pot. Stir the soy milk into the soup and heat gently until warmed through. Serve topped with the bread cubes, if desired.
Yield: 6 servings Serving size: 1 cup
Per serving: 109 calories, 1 g total fat (0.1 g sat fat), 4 g pro, 24 g carb, 3.1 g fiber, 224 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 2 vegetable