From Paulette Vickery's Recipe Collection

WW: TOMATO SQUASH SOUP

soups, vegetables

1 each medium onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
3 cup water
1 each chicken bouillon cube
1 lb butternut squash, diced
2 cup diced tomatoes

Coat a large non-stick sauce pan with cooking spray and cook onion until transparent. Add cumin, coriander, and nutmeg, and heat until aromatic, stirring constantly. Add water, bouillon, and squash, and simmer for 10 minutes. Add tomatoes, and simmer for an additional 10 minutes, or until all vegetables are tender. Pour soup into a blender and blend until smooth. Reheat soup in pan if necessary. Top each serving with a dollop of nonfat yogurt, and serve with a large crusty roll. Per serving: 1 point, calories 84.9, protein 2.3 G, fat 0.6 G, saturated fat 0.1 G, carbohydrate 20.1 G, fiber 3.3 G, cholesterol 0 MG, iron 1.2 MG, sodium 288.1 MG, calcium 72.4 MG.

Yield: 4 servings




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