Source: dLife

A quick, tasty, and creamy squash soup.

Servings

0.25 tsp pumpkin pie spice
14.5 floz fat free reduced sodium chicken broth
1 tbsp Margarine, 80% fat, unsalted
1 medium onions , finely chopped
10 oz Squash, winter, frozen (1 package )
0.25 tsp ground thyme
0.12 tsp salt
0.12 tsp black pepper
1.5 cup fat free milk
2 tsp fresh lemon juice

1 Melt margarine in a large pot over medium heat.
2 Add onion and saute, stirring occasionally, until tender, about 5 minutes, stir in pumpkin pie spice.
3 Add broth, asparagus, thyme, salt, and pepper, bring to a boil over high heat. Lower heat and simmer 10 minutes.
4 Place 1/4 of mixture into a blender, cover (leaving off middle piece so heat can escape), and puree until smooth.
5 Pour into a bowl and repeat with remaining mixture until it has all been pureed.
6 Return all of the soup to the pot, stir in the milk. Heat over medium heat but do not boil, milk could curdle.
7 Remove from heat and stir in lemon juice.

Great soup for the fall months.