Butternut Squash Fall Soup
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon canola oil
2 small butternut squash cubed
3 cups chicken or vegetable broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt, optional
In a Dutch oven, saute celery and onion in oil until tender.
Add remaining ingredients; bring to a boil over medium heat.
Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Cool slightly.
In a blender, process soup in batches until smooth.
Return all to pan and heat through.
133 calories, 5 g fat 0 saturated fat, 116 mg sodium, 20 g carbohydrate, 4 g protein.