Day 259

The next few days are going to be gross and cold and rainy/snowing.  While it is already May and summer is about a month away, Colorado doesn't seem to know that.

In preparation for the weather, I made a Cooking Light Butternut Squash Soup.  It was super easy and pretty cheap and oh-so-yummy.  So here we go.

 Cast of Characters.

 Peel the butternut squash and cube 3-1/2 cups.  Chop 3/4 cup carrots and 1/2 cup sweet onion.

 Melt 1 Tbs butter in pot over medium-high heat.

 Add squash, carrot, and onion.  Saute 12 minutes, stirring occasionally.

 This is what it looks like after 12 minutes.

 Add 2-1/2 cups fat-free, lower sodium chicken broth and bring to a boil.

 Cover, reduce heat, and simmer 30 minutes.

Remove from heat, stir in 1/4 cup half and half (I used skim milk), 1/8 tsp salt, and pepper to taste.

With an immersion blender (you can also use a regular blender), blend soup until no chunks remain.

One serving is 1 cup of soup and 1-1 ounce slice of crusty bread.  I added a little fresh Parm cheese to mine.  This comes in at 338 calories, even less actually because I used skim milk!

This is so delicious, so easy, and I will definitely be making this again.