- 1 TBSP olive oil
- 1 medium onion, chopped
- 3 large carrots, peeled and grated
- 1/8 TSP cinnamon
- 1/8 TSP nutmeg
- 4 Cups of cubed butternut squash
- 3 Cups no-sodium or low-sodium chicken or vegetable broth
- 1/2 cup non-fat sour cream
- 2 green onions, diced
- No-Salt Seasoning and Black Pepper, to taste
Heat olive oil in a large soup pan over medium to high heat. Saute onion and carrots with cinnamon, nutmeg, no salt seasoning and pepper for 2-3 minutes. Add the squash and broth. Bring to a boil; reduce heat to medium to low. Cook for 2-25 minutes or until squash is soft. Puree with an emersion blender. Top each serving with desired amount of sour cream and a few chopped onions. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
