Butternut Squash and Tomato Soup Recipe

Ingredients

2 tbsp. butter
1 medium onion, peeled and chopped
1/2 large butternut squash, seeded, peeled and cubed (about 3-4 cups)
2 ribs celery, sliced
1 (32-oz.) container reduced-sodium chicken broth (or vegetable broth)
1 (28-oz.) can crushed tomatoes (or two 14.5 oz cans petite diced tomatoes)
1/2 cup Julienne Cut Sun-Dried Tomatoes

1½ tsp. dried basil
Directions

Prep: 20 minutes Cook: 1 hour Serves: 8

1. Melt butter in a large stockpot. Add onion and squash; sauté over medium heat for 10 minutes, stirring frequently. Add celery and cook for 5 minutes more.
2. Add stock and both kinds of tomatoes to pot and bring to a boil; reduce heat and simmer, covered, for 35 minutes.
3. Let mixture cool slightly; transfer to a blender container and puree until smooth. (Or use a stick blender to puree directly in the pot.) Return to pot and add basil, salt and pepper; simmer for 10 minutes more.

Makes 8 servings. Only 3 points....but who's counting?  

Alright, alright, here's the nutritional breakdown.

 

Nutritional Information:

Nutrition per serving: 170 calories, 7 g protein, 4.5 g total fat (2 g sat.), 28 g carbohydrate, 5 g fiber, 6 g sugar, 10 mg cholesterol, 420 mg sodium.