Butternut Squash Soup


1 T. soy margarine
1 med. onion
1/4 c. celery (minced fine)
1/4 c. Granny Smith apple (minced fine)
1 c. butternut squash (baked tender)
1 1/2 c. vegetable broth
pinch nutmeg
1/2 t. cinnamon
1/4 t. salt
1 c. soy milk
1/2 c. Silk Creamer (soy milk creamer)


In medium saucepan, combine margarine, onion, celery, and apple. Saute until onion is clear.
Add baked squash; mix well.
Cool slightly; put in food processor; mix until very smooth.
Return to saucepan; add remaining ingredients except Silk Creamer.
Simmer several hours on low heat or pour into Crock-Pot and cook on low 2-4 hours.
Right before serving, add Silk Creamer.

Yield: Eight 1/2-cup servings.

Nutritional Information:

Per serving: calories: 114; fat: 5.3 grams; saturated fat: 1.2 grams; sodium: 541 milligrams; carbohydrates: 15.4 grams; dietary fiber: 0.9 grams; protein: 1.7 grams.

The Micheff Sisters

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