Butternut Squash Soup

This is a variation on the Roast Pumpkin Soup. Quite high in natural sugars, but healthy. You can try using cauliflower instead. I also add a clove of garlic sometimes.

Ingredients:

• 1 spaghetti squash, peeled and seeded (2.8g of sugar per 100g and 7g of carbs)
• 6 cups chicken stock, (supermarket stock has only about 1.5g sugar, but homemade is packed full of vitamins, calcium and minerals)
• 1 onion, chopped
• 2 Tbsp butter
• pinch of nutmeg
• salt and black pepper to taste

Directions:
1. Put a pot with chicken stock on high heat.
2. Melt the butter in a skillet. Add the chopped onion and cook for 5 minutes until translucent.
3. At this time the stock should be boiling. Add the squash and the fried onion to it. Reduce
the heat to medium and cook for about 20 minutes until the squash is tender.
4. Use a slotted spoon to remove the squash chunks. Place them in a blender and puree.
Return the squash to the pot. Stir and season with nutmeg, salt and black pepper
5. Serve hot. Enjoy!

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear