| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Jewish |
Soup, Healthy |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Butternut Squash |
| 3/4 |
c |
Beef Broth |
| 2 |
ts |
Margarine |
| 1/4 |
c |
Onion; diced |
| 1 |
tb |
Flour |
| 1 |
c |
Milk; 1% Lowfat |
| 3 |
oz |
Sharp Cheddar Cheese; shredded |
| 1 |
tb |
Parmesan Cheese |
| 2 |
c |
Broccoli Flowerets; steamed |
INSTRUCTIONS
Recipe By : Cooking Light Magazine
Punch holes in squash and microwave till soft. Put in blender with broth
and puree. (Can use chicken broth instead.) In large soup pan, melt
margarine over medium-high heat; add onion and cook until soft 4-5 minutes.
Sprinkle with flour & cook 1 minute more. Gradually add squash mixture and
milk. Cook stirring gently until just below boiling. Add cheddar and
parmesan; whisk until fully melted. Stir in broccoli and serve immediately.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
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