Cabot Reduced Fat Butternut Squash Soup Recipes

ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP

Steps:

• Remove seeds, peel, and cut the squash into small 1 inches cubes.
• Cut the zucchini and bell pepper into small chunks.
• Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
• Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
• Do not drain the liquid.
• Pour the soup into a blender, add spices, and blend until smooth.

LOW FAT BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
• Remove from bag, peel and chop.
• Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer for 25 minutes or until squash is fully cooked.
• Remove from heat and puree with a stick blender until smooth.
• Reduce heat on stove to low and slowly stir in plain yoghurt.
• Add more spices if needed.
• Reheat and serve.

CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!

Steps:

• In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
• Remove from the heat and let stand until warm, then puree in batches in the blender.
• Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
• Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

CABOT REDUCED FAT BUTTERNUT SQUASH SOUP

Steps:

• 1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes. 2. Remove from heat and let stand until slightly cooled; puree in batches in blender. 3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper. 4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.