Creamy Squash Soup

Recipe Ingredients

2 cups	292g / 10oz	Peeled, chopped potaotes
2 cups	125g / 4.4oz	Peeled, chopped acorn squash
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 teaspoons	7.5ml	Snipped fresh marjoram
		(or 1/2 tspn dried marjoram, crushed)
3/4 teaspoon	3.8ml	Instant chicken bouillon granules
1		Garlic clove - minced
1 cup	237ml	Water
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 cups	474ml	Skim milk

Recipe Instructions

In a large saucepan, combine potatoes, squash, onion, marjoram, bouillon, garlic, water, and pepper. Bring to boiling. Reduce heat, cover, and simmer 20 minutes or until vegetables are tender.

Transfer about half of the vegetable mixture into a blender or food processor. Process until smooth. Repeat with second half of vegetable mixture. Return mixture to saucepan. Stir in milk. Heat thoroughly but do not boil. Serving size is 1 cup.

Content per Serving:

total fat .. 0.2 g cholesterol .. 1 mg calories .. 67

saturated fat .. 0.1 g carbohydrate .. 15 g protein .. 3 g

Source:
THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by Elena Harman

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