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Ingrediants:
1 teaspoon canola oil
1 small onion, minced
1 carrot, peeled and diced
2 (10 ounce) packages butternut squash, thawed
1 cup low-fat, low-sodium chicken broth
1-1/2 cups evaporated skim milk
1 teaspoon nutmeg
Fresh ground pepper to taste
Directions:
In a stockpot over medium-high heat, heat the oil. Add the onion and saute for 3 minutes. Add the carrot and saute for 3 more minutes. Add the butternut squash and broth and bring to a boil.
Add the milk and simmer on low heat for 20 minutes.
Add the nutmeg. In batched, puree the soup in a blender until smooth. Add pepper to taste. Serve immediately.
Nutritional Information Per Serving (1 Cup):
Calories: 110, Fat: 1g, Cholesterol: 2 mg, Sodium: 107 mg, Carbohydrate: 20g, Dietary Fiber: 3g, Sugars: 9g, Protein: 7g
Diabetic Exchanges: 1 Starch, 1 Vegetable
