Butternut Squash Soup

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1 med Butternut Squash (about 4 pounds raw) 2 tbsp. reduced calorie margarine 1 onion 3 cups skim milk 1 tsp pumpkin pie spice 12-18 oz water 2 packages of Fulfill chicken bouillon 1 Diet Center Gold Premium vanilla salt and pepper to taste

Heat oven to 400 degrees, spray a cookie sheet with nonstick spray. Cut squash lengthwise, remove seeds and place the cut side down. Roast for 30 min till tender. In a large stock pot or dutch oven sauté the onion over low heat till translucent, Add milk, Fulfill chicken soup, mix gold premium vanilla with water and add to stock pot and bring to a boil. Scoop out the flesh of the squash and add to the broth and onions. Add pumpkin pie spice and simmer for 10 minutes. If the squash is still chunky you can use a potato masher or immersion blender and add water to desired consistency.

Divide into 8 equal portions-counts as 1 starch, one dairy & one 1/8 protein.

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