Easy to make, low in calories, high in nutrition. Reduce the sodium by using a lower sodium chicken broth or your own homemade broth.

Ingredients

2	cups squash, butternut
2	cups chicken broth, low sodium
1	cup milk, whole
1/2	teaspoon salt
1/8	teaspoon nutmeg

Directions

1. Peel and dice the squash to yield 2 cups
   
   
2. put into a soup pot with the broth and cook for 30 minutes.
   
   
3. Puree in a food processor or blender and return to the pot
   
   
4. Stir in the milk and heat to serving temperature (do not boil)
   
   
5. Taste and season
   
   
6. Serve with a little grated nutmeg on top of each bowl
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in manganese High in niacin High in phosphorus High in potassium High in riboflavin High in vitamin B12 Very high in vitamin C

Bad points Very high in sodium High in sugar