FRESH RECIPE: Butternut Squash Soup


Butternut Squash Soup

1 butternut squash, raw (approx. 2 lbs)
1/4 cup onion
2 cups vegetable broth
1/4 tsp cayenne pepper
1 tsp ginger
1/2 tsp coriander spice
salt and pepper

Peel and cut squash into 1-inch chunks. Place squash, onion, spices and broth to cover in Tupperware Microwave Pressure Cooker.  Cook for 14 mins on high. (test to be sure squash is soft after pressure releases.  Place in blender and process until smooth.  Add to a saucepan and add milk.  Stir, season with salt and pepper.  Serve with artisan croutons.

Only 66 calories per serving!!