From the Editors of Live Right Live Well
When shopping for frozen mashed squash, look for 10- or 12-ounce boxes in the freezer case at any supermarket, specialty shop or health food store. Since frozen mashed squash is usually made with the butternut variety, it's much higher in vitamin A content than other squash. Plus, it's a big time-saver. Thawing frozen mashed squash is so easy; just pop it in the microwave on the defrost cycle for a few minutes.
Makes 5 cups (1 cup per serving)
Ingredients1 tablespoon olive oil1 ½ cups finely chopped onion2 boxes (10-12 ounces each) frozen mashed squash, thawed2 cups lower-sodium chicken broth1 teaspoon fresh ground ginger¼ teaspoon ground nutmeg2 tablespoons honey1 tablespoon plain low-fat yogurt10 whole-grain croutons
Directions1. Heat olive oil in a large 5-quart stock pot over medium heat.
2. Add onions and cook about 5 minutes, until onions are soft.
3. Add squash and chicken broth and stir until combined.
4. Stir in spices and honey and cook, about 10 minutes.
5. Add soup in batches to blender or food processor and puree until smooth.
6. Ladle soup into serving bowls and top with a dollop (about ½ teaspoon) of yogurt and two croutons.
Nutrition information (per serving)150 calories4 g protein24 g carbohydrates4 g fat (0 g saturated)5 mg cholesterol90 mg sodium50 mg calcium1 mg iron6000 IU vitamin A16 mg vitamin C4 g fiber
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