Serves 4

  • 1½ lbs. butternut squash, peeled, seeded and cubed (about 3 cups)
  • 1 (14½ oz.) can chicken broth
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/4 tsp. salt
  • 1/2 cup fat-free evaporated milk
  • 3 Tbsp. reduced-fat sour cream

In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from heat; cool. In a blender or food processor, puree mixture in batches (too much for 1 container). Transfer to a bowl; stir in milk. Cover and chill until serving. Garnish with sour cream.

Nutrition Analysis Per Serving: 131 calories; 9g protein; 20g carbohydrates; 4g fiber; 3g fat; 0g trans fatty acids; 7mg cholesterol; 161mg calcium; 1mg iron; 845mg sodium.
Carol Walton