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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy and low-calorie Ingredients:
2 cups squash, butternut |
2 cups vegetable broth |
1 cup milk, skim |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
Directions:
1. Peel and dice the squash to yield 2 cups
2. Put into a soup pot with the broth and cook for 30 minutes.
3. Puree in a food processor or blender and return to the pot
4. Stir in the milk and heat to serving temperature (do not boil after adding milk)
5. Taste and season
6. Serve with a little grated nutmeg on top of each bowl
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