Categories: not tried, soup

Ingredients

• Nonstick cooking spray
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 clove garlic, cut in half
• 2 (14 oz) cans reduced-fat low-sodium chicken broth
• 2 lbs. potatoes, any kind, peeled and chopped
• 1/2 cup cauliflower puree
• 1 1/2 cups butternut squash or carrot puree
• 1 cup lowfat (1%) buttermilk
• 1/2 teaspoon salt
• 1/4 cup shredded reduced-fat Cheddar cheese (optional)
• store-bought croutons (optional)

Directions

1. at a large pot with cooking spray ans set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6. (Be careful not to burn the garlic!)

2. Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.

3. Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese, if you like.

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