Monday, July 18, 2005

Squash Soup

YIELD: 3
POINTS/serv: 1

Serve this velvety smooth, slightly sweet soup as an opener to a chicken, turkey, or pork dinner.

1 12-ounce package frozen mashed winter squash (birdseye = 1.5pts)
1 cup reduced-sodium chicken broth (Swanson 99% FF = 0pts)
1 tablespoon fresh or freeze-dried snipped chives (0pts)
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed (0pts)
1/4 teaspoon pepper (0pts)
1/2 cup pear or apricot nectar (Valle Apricot Nectar = 1.5pts)

In a medium saucepan combine frozen squash, chicken broth, chives, thyme, and pepper.
Bring to boiling, do NOT reduce the soup. Water or a small amount of chicken broth may be required to make the soup the proper consistency.
Reduce heat; cover and simmer for 8 to 10 minutes or till smooth, stirring occasionally.
Stir in the nectar. Heat through. Serve in soup bowls.
If desired, dollop with yogurt and sprinkle with nutmeg.

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