Butternut Squash Soup

Add some warmth to your evening meal tonight with this vegetarian soup!  With its high vitamin A content, butternut squash is a flavorful and colorful way to support eye health. 

4 cups low-sodium vegetable broth, divided

4 cups diced butternut squash

1 medium onion, finely chopped

1 clove garlic

1 tsp fresh thyme, chopped

Nutmeg

Salt and pepper to taste

1. In large pot over medium heat add 3 cups broth, butternut squash, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

2. Pour small batches of the mixture into a blender or food processor and purée.  Return the mixture to the pot.

3. Bring to boil. Then, reduce heat to low and simmer uncovered for another 30 minutes.

 4. Add remaining broth as desired.

 Garnish with a sprinkle of nutmeg and serve.

 Makes 8 servings.

Per serving (not including salt/pepper to taste): 50 calories, 0g fat, 14g carbohydrate, 4g fiber, 1g protein, 75 mg sodium, 230% DV vitamin A, 30% DV vitamin C

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