Ingredients

2 Tbsp olive oil

2 large tomatoes, seeded and chopped

1 small onion, chopped

1 small garlic clove, sliced

2 small carrots, chopped

1 cup peeled and chopped butternut squash

1 bunch watercress, including stems

2 cup fat free reduced sodium chicken broth

4 cup water

Salt and pepper to taste

Directions

In a large sauce pan heat olive oil over medium- high heat Sauté tomatoes, onion, and garlic for 12 minutes, stirring occasionally, until onions are translucent. Add carrots, squash, watercress and chicken broth. Bring to a boil, reduce heat to low and simmer uncovered for 30 minutes. Add water and return to a boil. Reduce heat and simmer uncovered for 10 minutes or until vegetables are very soft. Remove saucepan from heat and let the soup sit for 15 minutes to cool slightly. In a blender or food processor, puree soup in batches and then return to saucepan. Season to taste with salt and pepper, Serve and enjoy

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