Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Butternut Squash Soup
Print Recipe
Save Recipe
Saved Recipe!
Servings
4
people
Ingredients
1x
2x
3x
1
tablespoon
unsalted butter
melted
2 1/2
tablespoons
cornstarch
2
tablespoons
finely chopped onion
1
cup
butternut squash
cut into 1-inch cubes and softened in the oven or microwave
2
cups
skim milk
2
cups
water
Sea salt and freshly ground black pepper
to taste
Instructions
Melt the butter in a large saucepan over medium heat; add cornstarch and blend until smooth.
Stir in chopped onion, cooked squash, milk and water. Bring to a slow boil and cook until thickened, stirring constantly.
Add salt and pepper to taste. Serve.
Notes
LC SERVING SUGGESTION:
Serve a big green salad on the side.
SERVING SUGGESTION:
Add some crusty bread and butter.
KOSHER:
No changes necessary.
GLUTEN-FREE:
Use arrowroot starch instead of cornstarch.
NUTRITION:
per serving: 105 Calories; 3g Fat; 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 3
Tried this recipe?
Let us know
how it was!