- 5 cups Mann's Butternut Squash, lightly steamed
- 2 cups Onions, chopped
- 2 canned Chipotle peppers, in adobo sauce
- 4 cups Chicken broth, fat-free
- 1/4 tsp Cumin, ground
- 3 Tbsp Creamer, fat-free liquid non-dairy Salt, to taste
Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 6 – 8 minutes, until slightly softened.
In a large pot sprayed with nonstick spray, cook onion over medium heat for 5 minutes, or until soft.
Add squash, peppers, broth, and cumin. Reduce heat to low. Stirring occasionally, simmer for 30 minutes, or until squash is tender.
Remove from heat, and allow to cool for several minutes.
Working in batches, puree mixture in a blender until smooth. Add creamer and mix thoroughly. Add salt to taste and enjoy!
PER SERVING (1 generous cup): 129 calories, 0.5g fat, 426mg sodium, 30g carbs, 3g fiber, 7g sugars, 4g protein