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Butternut Squash Soup |  Vegetable Day

Makes 4 servings- each serving uses 8-10 oz of daily vegetable allowance. If you add Granny Smith apple count towards 1/2 fruit.

  • 32 oz butternut squash (frozen or fresh)
  • Pam
  • ½ large onion
  • 5 cloves of garlic
  • 16 oz vegetable broth
  • salt and pepper
  • ½ Granny Smith Apple (optional)
  • A bit of Swerve brown sugar, cinnamon, nutmeg or Adobo (optional)
  • Cube a butternut squash, you can leave peel on or use ready cubed frozen butternut squash
  • In a large pot sprayed with Pam, sauté a sliced onion and some garlic
  • Use some vegetable broth to keep from it sticking
  • When sautéed, add the cubes of squash, cover with water, cook for 45 minutes, till soft
  • Let cool and puree in a blender or use a stick blender right in the pot add water if consistency is too thick
  • Add a little salt and pepper to taste
  • Optional to add to taste: A bit of Swerve brown sugar, cinnamon, nutmeg or Adobo would be good too
  • Top with chopped apple when served (optional)
  • Enjoy on a cold day. Left over portions are perfect for freezing
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