1 piece ginger root, fresh, slices, 2", peeled
1/2 cup white wine (dry)
2 cup low fat unsalted chicken broth
1/2 medium onions, chopped
1 medium celery stalks, chopped
2 large garlic cloves, minced
1 3/4 lb Squash, butternut, fresh, cubes
1/3 cup plain nonfat yogurt
1/3 cup fat free milk
2 tbsp fresh chives, chopped (optional)
6 tbsp plain nonfat yogurt (optional)
1 Bring the ginger and wine to a simmer in a small pot. Remove from heat and steep while you prepare the soup.
2 In a large pot, cook the onions, celery, and garlic in 1/2 cup of the broth until the onion is wilted.
3 Add the rest of the chicken broth and squash and bring to a simmer. Continue to simmer until the squash is tender. If necessary, add more broth or water.
4 Using a food processor or blender, puree squash mixture until smooth. If using a food processor, do this in batches so the machine does not overflow.
5 Whisk in the yogurt and milk. Discarding the ginger, drain the wine and pour it into the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.
Butternut squash is easy to peel. Just cut off the stem and peel with a vegetable peeler. Cut into slices and remove any seeds, then cube.
Serving size: 1 cup
Amount Per Serving
Total Carbs 26.1g
Dietary Fiber 4.1g
Total Fat 1g
Saturated Fat 0.2g
Unsaturated Fat 0.8g
Milk , Vegetable 4