Creamy Roasted Butternut Squash Soup
Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!
Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.
Who said low calorie can’t be rich and satisfying?
3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).
Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.
Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.