Butternut Squash Soup

Ingredients

• 2 lbs. butternut squash, peeled, seeded and chopped into 1-inch chuncks
• 2 Tbsp. unsalted butter
• 1 chopped onion
• 6 cups reduced sodium chicken stock
• Ground black pepper to taste

Directions

1. In a large pot, melt butter and cook onion until translucent — about 8 minutes.

2. Add squash and stock and bring to a simmer and cook until squash is tender — about 20 minutes.

3. Remove squash and onion with slotted spoon and blend in a blender until smooth puree.

4. Return to pot and stir.

5. Season with pepper and serve.

Yield: 8 servings (1 cup per serving)

• Calories: 100
• Fat: 3 g.
• Cholesterol: 8 g.
• Sodium: 420 mg
• Carbs: 17 g.
• Fiber: 3 g.
• Protein: 4 g.

Exchanges per serving: 1 Starch; ½ Protein; ½ Fat