LOW Carb: Butternut Squash Soup with Toasted Almonds....By Request

Butternut Squash Soup with Toasted Almonds

 

Ingredients:

2-1/2 pounds of butternut squash—peeled and cubed

1-1/2 teaspoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Cooking spray

4 cups milk, 2% low fat

14 ounces of low-sodium chicken broth

 

Topping:

1/4 cup dry roasted almonds—sliced

1 cup fat free nondairy creamer—whipped

 

Directions:

Preheat oven to 400 degrees. Combine squash, olive oil, 1/4 teaspoon each of salt and pepper in a foil lined baking sheet coated with cooking spray. Bake for 45 minutes or until tender. 

 

In a food processor combine 1/2 of the cooked butternut squash with 1/2 of the milk and broth.  Process until smooth. Pour pureed mixture into large saucepan, and repeat procedure with remaining squash, milk and broth. Cook over medium heat for 5 minutes or until thoroughly heated (do not bring to a boil).  Stir in remaining salt and pepper.

 

To serve, ladle 1 cup of soup into 8 bowls.  Sprinkle each serving with 1-1/2 teaspoon of toasted almonds and 1 ounce whipped topping.

serves 8, carbs are 22 grams of carbs per serving

I'm still having trouble with solid foods so the beef is out :-(, but this looks great!  I might have a difficult time not adding some cinnamon, cloves, and ginger.  Fall is upon us.
-j

Yum, I am SO there! I think I'll top it with a bit of bacon to make it husband-friendly...