Easy squash soup

[sharann]

OK, I am new at this cooking thing. I have an easy squash soup recepie.
Basically use any winter(I used butternut)squash ,I used the precut 2 pounds.Then I nuked the squash for 10 minutes total. Then put parts at a time in the blender and puree with 1/2 cup cream(I used half.half), and 2 cups vegetble broth stock(low cal and low carb!), also throw in some pepper.. I wish I could tell you how low carb it is but it is probably for maintenence or phase 2 for some folks. I personally only have 3/4 cup as an appetizer before my salad and main course. It is great. Oh, I like a bit of sweetness, so I put in 2 packets of Splenda(one per pound). It really tasted good.
My son was so happy to see me cooking, he asked if I was feeling well! Yes I do indeed, I am down 4 pounds and feeling very peppy.

[Pelp]

Hi Sharann! This sounds really good, thank you for posting it! :thup:

I ran the recipe through Fitday... I used butternut squash, heavy cream (as opposed to half and half as it's lower in carbs) and chicken broth because I couldn't find vegetable. It came up with 32 grams of carbs for the whole thing.

Leesa

[Kristine]

If you want to cut the carb count, you can use pumpkin. Canned works really nicely. I love pumpkin soup with a little curry. :yum:

[Nancy LC]

I've made pumpkin soup many times and I always like to put a nice spicey sausage in it and jazz it up with some hot pepper flakes.