2 12-ounce bags cubed fresh butternut squash
1 32-ounce container reduced fat and sodium chicken or vegetable broth
1/2 teaspoon salt
SPRAY a 3-quart saucepot with cooking spray; sweat carrot on low heat a couple minutes; don't allow to brown or burn.
ADD frozen seasoning mix; simmer uncovered 10 minutes, stirring occasionally; stir in apple and squash; cover and cook on low 5 minutes longer.
STIR in broth; bring to boil on high; reduce heat to low and simmer, covered, until apples and squash are tender, stirring often.
STIR in salt just before serving.
*If unable to locate the frozen seasoning blend, use 1/2 cup each chopped onion, bell pepper and celery with a couple tablespoons chopped fresh parsley.
Nutrition information: (1/2 cup) 70 calories; 5 calories from fat; 0.5 grams fat; zero grams saturated fat; zero milligrams cholesterol; 640 milligrams sodium; 16 grams carbohydrates; 4 grams fiber; 2 grams protein.