Claire's Butternut Squash Soup

Very low calorie and delicious! The nutrition facts are at Calorie Count.

With a drizzle of herbed oil instead of nutmeg

Butternut Squash Soup

Ingredients:

2 cups squash, butternut

2 cups chicken broth, low sodium

1 cup milk, whole

½ teaspoon salt

1/8 teaspoon nutmeg

Directions:

Peel and dice the squash to yield 2 cups.

Put into a soup pot with the broth and cook for 30 minutes.

Puree in a food processor or blender and return to the pot. Or use a blending stick.

Stir in the milk and heat to serving temperature (do not boil after adding milk).

Taste and season to taste.

Serve with a little grated nutmeg on top of each bowl.