Prep Time: 10 Min
Cook Time: 35 Min
Ready In: 45 Min

Servings: 8

Ingredients:

  • 1 cup yellow onion, diced
  • 12 garlic cloves, minced
  • 2 pounds (approximately 1 large) butternut squash, peeled and diced
  • 8 cups water
  • 1 (10.5-ounce) can light chicken and wild rice condensed soup
  • 8 slices of whole-grain bread (optional)

Directions:

  • Place onion, garlic and squash in a medium-size pot and add water. Bring to a boil and cook for 20 minutes.
  • Drain the vegetables, preserving the stock in the pot. Transfer the vegetables to a blender and blend until the mixture is smooth. Pour the blend back into the stock.
  • Add the soup and simmer for 5-10 minutes until the mixture is white-orange and has an even consistency.
  • Serve immediately in bowls with a slice of whole-grain bread on the side (optional).

Nutritional Information:
Amount per serving (8 ounce-bowl)*: Calories: 53; Total Fat: 1.6 g; Saturated Fat: 0.5 g; Cholesterol: 5 mg; Sodium: 826 mg; Carbohydrate: 28 g; Protein, 4.4 g.

*Excludes bread slice

Recipe courtesy of member, Patience Lusamba, who has a master's degree in nutrition and food science.

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