BUTTERNUT SQUASH SOUP

1 LARGE BUTTERNUT SQUASH

2 CANS CHICKEN BROTH

GARLIC TO TASTE

THYME TO TASTE

2 SCALLIONS

Cut squash in half and bake cut side down with a little water @ 350 degrees.

Combine chicken broth, garlic, thyme and scallions in a saucepan then heat.

Blend squash and broth mixture in a blender for creamy soup.

VEGETABLE SANDWICH

1 WHOLE WHEAT OR HONEY WHEAT English MUFFIN

2 AVOCADO SLICES

2 RED ONION SLICES

2 TOMATO SLICES

2 FAT FREE SWISS CHEESE SLICES

2 TBS. FAT FREE ITALIAN DRESSING (or your preference)

On each ½ of english muffin, place avocado, tomato slices. Drizzle with dressing, then top with swiss cheese. Heat until cheese melts.