Ingredients Jump to Instructions ↓

  1. and chopped - 32 oz fat free vegetable stock - 1

  2. finely chopped - 1/4 free plain Greek yogurt - 2

  3. finely chopped - 1 tsp nutmeg - 1

  4. minced - 1 tsp salt - 1/4

  5. tsp freshly ground black pepper - 2

  6. chopped - 1 1/4

Instructions Jump to Ingredients ↑

  1. Directions : Spray a large, nonstick saucepan, with non fat cooking spary (the butter flavored kind). Then add in the garlic and onion. Sauté until translucent, about 5 minutes. Add the squash, broth, lemon juice, nutmeg, salt, pepper and sage; bring to a boil. Reduce the heat and simmer, adding the water 1?2 cup at a time, until the squash is very soft, about 20 minutes. Remove from the heat and let cool 30 minutes. Pour the mixture through a strainer; reserve the liquid. Transfer the squash mixture remaining in the strainer to a blender or food processor; add the yogurt. Puree until smooth. Add 1–1 1?2 cups of the strained liquid, a bit at a time, until the soup has a fluid but creamy consistency. Transfer the soup back to the saucepan and cook, stirring frequently, until just heated through. Serve with an optional garnish of fresh chopped sage and a light drizzle of plain Greek yogurt, for no increase in Point Total value.


Send feedback