Squash Soup

Serve this velvety smooth, slightly sweet soup as an opener to a
chicken, turkey, or pork dinner.

Makes 4 Servings

1 12-ounce package frozen mashed winter squash
1 cup reduced-sodium chicken broth
1 tablespoon fresh or freeze-dried snipped chives
1 teaspoon snipped fresh thyme or
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/2 cup pear or apricot nectar
Plain nonfat yogurt (optional)
Ground nutmeg (optional)

In a medium saucepan, combine frozen squash, chicken broth, chives,
thyme, and pepper.  Bring to boiling.  Reduce heat; cover and simmer for
8 to 10 minutes or till smooth, stirring occasionally.  Stir in the nectar.  
Heat through.  Serve in soup bowls.  If desired, dollop with yogurt
and sprinkle with nutmeg.

POINTS:  2 (1)

PER SERVING: 73 Calories, 1 g Protein, 1 g Fat,
18 g Carbohydrate, 54 mg Sodium, 3 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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