This lower-fat soup is creamy, packs a lot of flavor and offers 545 mg of potassium.
—ROBIN HAAS CRANSTON, RI
PREP: 35 MIN. • COOK: 20 MIN. • MAKES: 9 SERVINGS (2 1/4 QUARTS)
1 whole garlic bulb
1 teaspoon olive oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3 1/4 cups water
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese.
PER SERVING 1 cup soup with 1 tablespoon blue cheese equals 144 cal., 6 g fat (3 g sat. fat), 13 mg chol., 340 mg sodium, 21 g carb., 5 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat.