| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Vegetarian | Main dishes, Vegetarian, Soups and s, Vegetables | 6 | servings |
INGREDIENTS
| 1 | lg | Butternut squash; unpeeled |
| 5 | tb | Low-calorie margarine |
| 1 | md | Onion; sliced thin |
| 1/2 | c | Low-fat & low-sodium chicken broth |
| 2 | c | Evaporated skim milk |
| 2 | ts | Cinnamon |
| 1 | sm | Red onion; very thinly sliced |
| 3 | ts | Sugar |
INSTRUCTIONS
Makes 6 servings This recipe takes about 1 hour and 30 minutes to prepare and cook. Preheat the oven to 350F. Cut the butternut squash in half and scoop out the seeds. Discard seeds. Place 2 of the 5 tablespoons of margarine and the onion and broth in a casserole dish. Place the squash halves upside down over the onion mixture, and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour. Puree the squash-onion mixture in a blender or food processor, then pour the pureed mixture into a saucepan. Add the evaporated skim milk and cinnamon and simmer for 5 minutes. Saute the red onion in the remaining 3 tablespoons margarine in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute until it turns a brownish color and caramelizes, about 4 to 5 minutes. Divide soup into six bowls and garnish each with sonic of the caramelized onion. Adapted from Robyn Webb's Memorable Menus Made Easy. Nutrition Facts Serving Size 1/6 recipe (one bowl) Starch Exchanges 1 1/2 Skim Milk Exchanges 1/2 Fat Exchanges 1/2 Amount per serving Calories 185 Calories from fat 47 Total Fat 5 grams Saturated Fat 1 gram Cholesterol 3 milligrams Sodium 185 milligrams Total Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 15 grams Protein 9 grams Recipe by: Robin Webb in Diabetes Forecast Magazine, December 1998 Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Feb 10, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”