Quick, easy and healthy, this soup will elevate your lunch to a new and nutritious level. Makes a great accompaniment to grilled cheese on a crisp autumn day.
Kabocha squash is in the butternut squash family. So if you can’t locate this in your grocery store, just look for butternut or Hubbard squash.
Total Health nutritional allotment:
3 Servings of 3 Green, maybe 1 condiment (depends on you).
- 16 Oz Package Frozen Kabocha Squash
- 3.17 Oz Cooked from Frozen Riced Cauliflower
- 2 Cups reduced sodium broth
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
Place all in saucepan, cook until soft, about 10-15 minutes, and reduced slightly.
Season to taste. Puree in a blender until smooth. My total yield was 31.4 Oz which I divided by weight into 3 portions.
To stay on plan with your grilled cheese, use 2 slices of Chompies bread and 3oz of cheese.
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