Ingredients
- 1 medium size butternut squash, sliced in half, and seeds removed
8 garlic cloves, chopped
1/2 large sweet onion, chopped
1 celery stalk, chopped
2 cups chicken stock, low sodium
1/2 package of Tofu Silk, Lite
1/2 cup Low or Part Skim Ricotta Cheese.
1 tsp. Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
3/4 tsp. dried Marjoram
Description
Recipe Adapted From BPASSPORT Eat-Clean Butternut Soup. My Revisions Included Adding In Tofu, Ricotta Cheese, Additional Spices, And Celery.You Could Substitute Vegetable For Chicken Stock To Make Vegetarian.
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