Butternut Squash Soup

I've always loved butternut squash soup, and here's a heart healthy recipe from the American Heart Association's Meals in Minutes Cookbook.

Butternut Squash Soup

Star Rating: 3 stars

1 tsp. light margarine
2 medium carrots, diced (about 1 1/2 cups)
1/2 medium onion, diced
2 medium cloves garlic, minced
4 cups low-sodium chicken broth
1/2 cup frozen no-salt-added whole-kernel corn
1/2 cup frozen butternut squash, thawed
1/2 cup water
1/3 cup all-purpose flour

Heat a large saucepan over medium-high heat. Cook margarine, carrots, onion, and garlic for 2 to 3 minutes, or until vegetables are tender, stirring occasionally.

Add broth, corn, and squash. Increase heat to high and bring to a boil, 4 to 5 minutes, stirring occasionally.

In a small bowl, stir together water and flour. Add to soup and cook over high heat for 3 to 4 minutes, or until mixture is thickened and bubbly.

6 servings

Per serving: Calories 88, Protein 4 g, Carbohydrates 16 g, Cholesterol 1 mg, Total Fat 1 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Fiber 2 g, Sodium 87 mg

1 Weight Watchers points/serving

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