tsp vegetable oil
2 green onions, chopped (white part only)
1 two-pound butternut squash (I've substituted acorn squash too!) peeled, seeded, and diced
1 cup water
1/2 tsp dried thyme (I've omitted/forgotten and it was fine)
2 tsp flour
2.5 cups water
2 tsp chicken flavored bouillon granules (I use the low salt kind)
1/2 cup skim milk
fresh nutmeg grated (OK, I've used the stuff in the jar!)
In a large Dutch oven (or other pot) heat vegetable oil over med-high heat. Add green onions and saute 2 min. Add squash, 1 cup water, and thyme. Cover and cook over med heat 10-15 min until squash is tender. Stir in flour. Cook 1 minute. Stir in 2.5 cups water and the bouillon granules; bring to a boil. Reduce heat and simmer, uncovered, about 10 min. Remove from heat and cool slightly. Stir in milk. Process in batches in food processor or blender, until smooth. Serve warm, dusted with nutmeg (and/or a small dollop of sour cream).
Serves 4-6
Per serving: cal-111, protein-3g, fat-2g, sodium-473mg (though may be lower if you use low sodium bouillon)
2 green onions, chopped (white part only)
1 two-pound butternut squash (I've substituted acorn squash too!) peeled, seeded, and diced
1 cup water
1/2 tsp dried thyme (I've omitted/forgotten and it was fine)
2 tsp flour
2.5 cups water
2 tsp chicken flavored bouillon granules (I use the low salt kind)
1/2 cup skim milk
fresh nutmeg grated (OK, I've used the stuff in the jar!)
In a large Dutch oven (or other pot) heat vegetable oil over med-high heat. Add green onions and saute 2 min. Add squash, 1 cup water, and thyme. Cover and cook over med heat 10-15 min until squash is tender. Stir in flour. Cook 1 minute. Stir in 2.5 cups water and the bouillon granules; bring to a boil. Reduce heat and simmer, uncovered, about 10 min. Remove from heat and cool slightly. Stir in milk. Process in batches in food processor or blender, until smooth. Serve warm, dusted with nutmeg (and/or a small dollop of sour cream).
Serves 4-6
Per serving: cal-111, protein-3g, fat-2g, sodium-473mg (though may be lower if you use low sodium bouillon)
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