Healthy Recipes

Golden Butternut Squash Soup << Go Back

Golden Butternut Squash Soup

Recipe courtesy of www.lapband.com 1 sweet onion, thinly sliced 1 small butternut squash, peeled and chopped into ½ inch cubes (about 4 cups cubed squash) ½ teaspoon kosher salt 2 cups chicken broth 1 teaspoon minced fresh sage (or ½ teaspoon dried rubbed sage) ½ teaspoon minced rosemary (or ¼ teaspoon dried) 1 teaspoon Splenda® …

Recipe courtesy of www.lapband.com

  • 1 sweet onion, thinly sliced
  • 1 small butternut squash, peeled and chopped into
  • ½ inch cubes (about 4 cups cubed squash)
  • ½ teaspoon kosher salt
  • 2 cups chicken broth
  • 1 teaspoon minced fresh sage (or ½ teaspoon dried rubbed sage)
  • ½ teaspoon minced rosemary (or ¼ teaspoon dried)
  • 1 teaspoon Splenda®
    protein®14 scoops Beneprotein® protein powder or 3 scoops Unjury powder

Spray a largesauce pan with non-stick spray. Add onion, butternut squash, and salt, cooking until onion is golden and squash is tender, about 15 minutes. Stir in chicken broth, scraping the bottom of the pan to pick up the flavor on the bottom of the skillet. Simmer soup for 10 minutes to let the squash absorb the liquid. Remove squash mixture and place in a blender, blending until pureed (remember to remove top cork out of blender to let steam escape). Add squash puree back to the skillet. Stir in sage, rosemary, Splenda®, Beneprotein®/Unjury®, and salt and pepper to taste. Serve hot!

Makes 8 servings. Per ½ cup serving: Calories: 120, Fat: 0.5g, Carbohydrates: 16g, Fiber: 3g, Protein: 13.5g

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