I just love writing “Fall” recipes. Especially the ones the make you feel all warm and fuzzy inside when it’s a tad bit cold “OUTSIDE”.. Is there really anything better than having a hearty ( and healthy) creamy soup after coming in from an afternoon of raking the leaves with the kiddies and then jumping in all those wonderful pile of beautifully colorful leaves?? I think not!!! Fall just ROCKS!!
12 ounces cubed “Butternut” Squash
3/4 cup low sodium chicken stock
1/2 cup fat free cream
2 tablespoon smoked paprika
1/4 low fat shredded cheddar cheese
2 tablespoon smart balance
2 cloves garlic chopped
2 tablespoons corn starch
Sour cream and parsley for garnish
In a med sized pan, fill pan with water, add cubed squash, bring to a boil and boil for 15 mins. Once squash is nice and soft, drain and add to a food processor and purée adding about 1/4 chicken stock to get it started. Once puréed , remove and set aside.
In another med sized pot, add smart balance and chopped garlic, cook on med heat just till bubbling, once bubbling whisk in cornstarch. Once combined, whisk in 1/2 cup L.S chicken stock and 1/2 cup FF cream. Let simmer for about 2 mins and keep whisking till mixture has thickened. Once thickened, whisk in puréed squash , cheese and smoked paprika. Keep whisking till combined. Once fully combine and soul is at moderate thickness, ladle into 4 serving dishes or bowls. Add a dollop of sour cream and parsley for garnish and serve.
Cooking time:approx 20 mins
Serves 4 to 6 peeps