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25
4 cups peeled, and
cubed butternut
squash (1 medium
squash)
1
3
⁄4 cups water
3
⁄4 cup apple juice
1
⁄4 teaspoon salt
1
⁄4 teaspoon cinnamon
1
⁄8 teaspoon allspice
1
⁄2 cup vanilla lowfat
yogurt
Vanilla lowfat yogurt
garnish, if desired
Place squash, water, and apple juice in large
saucepan. Bring to a boil over medium-high heat.
Reduce heat to medium-low. Cook, uncovered,
until squash is tender, about 10 to 15 minutes.
Cool 5 minutes.
Pour half of cooled squash mixture into blender jar.
Cover and blend at STIR about 10 to 15 seconds.
Add remaining squash mixture. Blend at MIX about
30 seconds. Add salt, cinnamon, allspice, and
1
⁄2
cup yogurt. Blend at STIR about 15 seconds.
If desired, drop additional vanilla yogurt by
1
⁄2
teaspoonfuls over warm soup; swirl gently with tip
of spoon.
Yield: 4 (1 cup) servings.
Per serving: About 76 cal, 3 g pro, 16 g car,
1 g fat, 3 mg chol, 171 mg sod.
Vanilla Buttercup Bisque