DIET | DETECTIVE^®

Curl up by the fireplace with a cup of this hearty soup. 

Serves 6

INGREDIENTS
1 c onion, chopped
2 tsp olive oil
½ tsp salt
¼ tsp pepper
3 c chicken or vegetable broth
1 large butternut squash (1.5 – 2 lbs peeled, seeded, chopped into cubes)
3 tbsp parmesan cheese (optional)

DIRECTIONS
1. Sauté onion in a large saucepan over medium heat for ~ 3 – 5 minutes.
2. Add salt and pepper, broth and squash. Bring mixture to boil.
3. Reduce heat; simmer for 20 minutes, until squash is tender.
4. Puree ½ the soup in a blender or food processor.
5. Return pureed squash to pot. Stir in parmesan cheese and serve. (1 cup serving)

NUTRITIONAL ANALYSIS PER SERVING
Calories: 100
Total Fat: 3 g
Saturated fat: 0.9 g
Carbohydrate: 15 g
Protein: 5 g
Dietary Fiber: 4 g

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