Curry Butternut Squash Soup

This is a very tasty soup and it is super healthy and FILLING!  Perfect for cold weather!

In a soup pot, saute 1 medium onion, chopped and 2 cups chopped celery in 1 T olive oil

Then stir in 1 c chopped carrots
2 T minced garlic
8 cups of cooked butternut squash*
3 cups reduced sodium chicken broth
3 cups water
1/2 to 1 teaspoon curry powder (depending on your taste)

Cook together until vegetables are tender.  Spoon by batches into a blender and puree 3/4 of the soup.  Return all to pan and warm through.  Add black pepper to taste and stir in 1 c FAT FREE half and half.
Heat until warmed through. Makes 8  1 1/2 c servings

I like to eat this sprinkled with a handful of fat free croutons on the top.  Adds some crunch without adding a lot of calories or carbs.

*You can buy bags of small butternut squash cubes in the produce department of most bigger grocery stores.  Or buy three decent size squash.  Cut in half and scrape out the seeds.  Microwave skin side down, covered with plastic wrap for about 5 - 7 minutes per squash half.  Or bake at 400 for 20 minutes, covered with foil.

NUTRITIONAL INFO per serving - 120 calories, 30 g carbs, 8 g fiber, 350 mg sodium