Source: Diabetic Cooking Magazine/Chef Michel Nischan

A hearty vegetable soup of butternut squash and fresh herbs.

Servings

1 tbsp grapeseed oil
1 tbsp minced onion (or shallot)
2 medium garlic cloves , minced
1 pinch fresh thyme , 3 sprigs
1 pinch dried rosemary
20 oz Squash, butternut, frozen , thawed
1 cup fat free reduced sodium chicken broth
3 tbsp fat free milk
1 oz fat free sour cream (optional)

1 Heat the grapeseed oil in a medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Simmer and cook until the squash is tender, about 15 minutes. Add milk; stir until blended.
2 Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.