• 35minutes
  • 233calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 butternut squash, peeled and cubed with seeds removed

  3. 1 1/2 teaspoons allspice

  4. 1/2 teaspoon ginger

  5. 1 teaspoon nutmeg

  6. 1 teaspoon cinnamon

  7. 3/4 cup water

  8. 1 quart skim milk

  9. 1/2 cup Splenda brown sugar blend (packed)

  10. 3/4 cup walnuts (for garnish)

  11. 1 pinch cinnamon (for garnish)

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large frying pan on low.

  2. Add squash and spices.

  3. Stir-cook on low for three minutes and then add water.

  4. Cover pan and increase heat to level six.

  5. Allow to steam for ten minutes.

  6. Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.

  7. Pour food processor mixture into a pot and add Splenda brown sugar blend.

  8. Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).

  9. Cover and simmer on level 4 for 15 minutes.

  10. If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).

  11. If serving cold, refrigerate for 2 hours and then follow previous instructions.


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