1 cup shredded carrots
1 small butternut squash
1 cup chopped onion
1 clove garlic
2 Tblsp I Can't Believe It's Not Butter
4 cups organic vegetable broth
2 chicken bouillon cubes
1 container of Gerber organic apply strawberry baby food
1/3 cup fat free half and half
1/2 tsp of Splenda brown sugar
Cut squash in half and place in baking dish along with one clove of garlic. Cover baking dish with foil and cook for 50/60 minutes or until squash is tender. When cooled, remove skin and cut into pieces. Save garlic for use in soup.
In 2 quart sauce pan, melt margarine and add chopped onion and the roasted garlic clove until onions are translucent and tender. Add broth, carrots, squash, bouillon and cook for 15 minutes. Add baby food, Splenda and half and half. Cook until heated through. Remove from heat and blend until desired consistency. Place back in pan and keep warm. Serve topped with parsley flakes and croutons.
Serves 6 at 1 point per serving. Add additional points for amount of croutons used.
(Always check points as they may differ depending on the ingredients used in the recipe.)