Winter Squash Soup

This recipe is “souper” easy to make and tasty. It is thick enough to use as a sauce for another dish.

6 servings

2 10 oz packages frozen squash or 2 cans of squash puree
2 cups fat free chicken broth
1 can Ro-tel
-or-
1 14 ½ oz can chopped stewed tomatoes AND
1 4 oz can mild chopped green chiles (can use entire can or use to taste, 1-2 TBS)
½ tsp – 1 tsp ground cumin (to taste)

Place all ingredients in a pot on low heat and cover. Stir as frozen squash thaws. Bring to a boil and simmer for a few minutes and serve.
For your protein, serve with low fat cheese, crackers and a salad

Per serving: 45.4 Calories (kcal); 0.4g Total Fat; 1.4 g Protein; 10.8 g Carbohydrate; 1.7 mg Cholesterol; 520.2 mg Sodium