This cleansing squash soup makes a great light meal that is guilt-free. It is simple, keeps thing low calorie and has a delicious combination of vegetables. An added bonus to this is that it freezes well so you can make a big batch to have for days to come.
Spray the bottom of your soup pot with nonstick spray or butter, and sauté the onion until soft. Add the broth, zucchini, salt and pepper and cook until zucchini is soft.
Use a blender of any type and puree the soup until smooth. Add the butternut squash.
Remove from heat, then add milk and lemon juice.
Put a dab of yogurt in each bowl and swirl with a spoon.
Nutritional Analysis: One serving equals: 122 calories, 1g fat, 402mg sodium, 26g carbohydrate, 3g fiber, and 5g protein
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