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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Butternut Squash Soup

Source: dLife

This soup looks and tastes rich, but it's low-cal and fat-free!

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	137.4

Total Carbs	26.1 g

Dietary Fiber	4.1 g

Sugars	6.4 g

Total Fat	1.0 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	592.9 mg

Protein	4.8 g

Sodium	75.2 mg

Dietary Exchanges 1.0 Fat, 3.7 Vegetables, 0.1 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Bring the ginger and wine to a simmer in a small pot. Remove from heat and steep while you prepare the soup.
In a large pot, cook the onions, celery, and garlic in 1/2 cup of the broth until the onion is wilted.
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.
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.
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.