Tom was the glad recipient of more squash from a friend. The photo here shows the variety of squash he gave us, plus a couple I still had from our garden. The soup I made this time is an adaptation of a recipe from a family cookbook from my friend, Julie. The combination of sage and nutmeg with squash intrigued me when I read it and delighted me when I ate it! I didn't have a butternut squash to use for this recipe, and I'm not sure what type I used, but the resulting soup was tasty.
Ingredients:
1 medium onion, finely chopped
1 garlic clove, minced
6 cups cubed, peeled, seeded butternut squash
32 oz. low-sodium chicken broth
1 teaspoon ground sage (or 2 T chopped fresh sage)
1 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 cup to 1 1/4 cup water
1/4 cup fat-free Fage Greek yogurt
Preparation:
Spray a large, nonstick saucepan with non-fat butter flavored cooking spray. Then add the garlic and onion. Saute until translucent, about 5 minutes. Add the squash, broth, lemon juice, nutmeg, salt, pepper and sage; bring to a boil. Reduce the heat and simmer, adding the water 1/2 cup at a time, until the squash is very soft, about 20 minutes. (You may not need to add all of the water, depending on the density of the squash.) Remove from the heat and puree with an immersion blender. Add the Fage yogurt and reheat gently till the yogurt is heated, but do not allow it to boil.
Nutrition:
Servings per recipe: 6
Calories: 108
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 254 mg
Total Carbs: 25 g
Dietary Fiber: 7 g
Protein: 4 g
