Spicy Butternut Squash Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs butternut squash, seeded and peeled
• 1 cup peeled diced sweet onion
• 2 medium carrots, peeled and chopped
• 4 fresh garlic cloves, finely chopped
• 2 tablespoons cayenne pepper
• 3 (14 ounce) cans fat free chicken broth
• 2 tablespoons fat free butter substitute (no trans fat)
• 2 tablespoons salt
• 1/2 cup fat-free sweetened condensed milk
• light sour cream, a dollop as a garnish (fat free or light) (optional)

Recipe

• 1 peel and seed the squash and cut into small chunks.
• 2 place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
• 3 cook on medium heat until the soup comes to a rapid boil. turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
• 4 place the soup into a food processor or blender and puree until smooth and creamy.
• 5 return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
• 6 add sour cream dollop if desired.
• 7 serve warm to hot in medium sized soup bowls.
• 8 this soup can be frozen and reheated as well.