Sweet and Creamy Butternut Squash Soup

Recipe by 876645
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large frying pan on low.
  • Add squash and spices.
  • Stir-cook on low for three minutes and then add water.
  • Cover pan and increase heat to level six.
  • Allow to steam for ten minutes.
  • Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
  • Pour food processor mixture into a pot and add Splenda brown sugar blend.
  • Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
  • Cover and simmer on level 4 for 15 minutes.
  • If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
  • If serving cold, refrigerate for 2 hours and then follow previous instructions.
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