Servings: 4, Serving Size: 8 oz soup and 1 Tbsp crème fraiche

Ingredients

Butternut Squash Soup

• 1 lb butternut squash, roasted (start with a 1½ lb squash)
• 1 pint low-sodium, fat-free chicken stock
• ⅛ tsp salt
• ⅛ tsp nutmeg
• ¼ tsp white pepper

Roasted Onion Crème Fraiche

• 1 Tbsp light sour cream
• 1 Tbsp plain yogurt, nonfat
• 2 Tbsp caramelized onion

Directions

To prepare the soup: Split butternut squash in half and lay face down on a baking sheet coated with cooking spray. Roast at 375ºF until soft (about 45 minutes). Cool, peel, and puree with 1 cup of chicken stock. Transfer to a pot and simmer for 15 minutes. Add the rest of the stock, or enough to reach desired consistency.

To make the crème fraiche: Cook onion in a lightly oiled pan until golden brown. Place onion and remaining ingredients in a food processor or blender and blend until smooth. Run through a strainer to remove any large pieces of onion. Place in a squirt bottle or small plastic bag (you can cut the tip off of one of the corners). Use crème to decorate the top of the soup.

Nutrition Analysis per Serving

• Calories: 75
• Fat: 1 g
• Carbohydrate: 15 g
• Protein: 4 g
• Food Groups: 2 vegetable