Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World

protein

Ingredients
1 large butternut squash (big enough to yield 5 cups cubed)
4 cups fat-free chicken broth
2 cups chopped onions
2 whole chipotle peppers in adobo sauce (canned)
3 tablespoons fat-free liquid non-dairy creamer
Вј teaspoon ground cumin
Salt, to taste

Directions
Preheat oven to 350 degrees.

Cut ends off of the squash. Slice squash in half lengthwise. Remove seeds and any additional fibers.

Place squash halves, flesh-side down, on a baking pan sprayed with nonstick spray. Cook in the oven for 25 minutes.

When the squash halves are cool enough to handle, peel them and cut into cubes. Measure out 5 cups and set aside.

In a large pot sprayed with nonstick spray, cook onions over medium heat for 5 minutes or until soft.

Add squash cubes, peppers, broth, and cumin. Reduce heat to low.

Allow mixture to simmer for 30 minutes or until squash is tender, stirring occasionally.

Remove from heat and allow to cool for several minutes.

Working in batches, place squash mixture in a blender and puree until smooth. Transfer pureed mixture to a large container.

Add creamer and mix thoroughly. Add salt to taste.

MAKES 5 SERVINGS

For Weight Watchers
POINTSВ®
values and photos of all the recipes in this book, check out
hungry-girl.com/book
.

chapter fourteen

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