CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
|
Cooking lig, Appetizers, Soups and s |
4 |
servings |
INGREDIENTS
1 |
tb |
Olive oil |
2 |
c |
Chopped onion |
1/2 |
ts |
Ground cumin |
2 |
|
Garlic cloves; sliced |
4 |
c |
Cubed peeled butternut squash; about 1 1/2 pounds |
1 1/2 |
c |
One-third-less sodium chicken broth |
1 |
c |
Dark beer |
1 |
ts |
Salt |
1/4 |
c |
Plain nonfat yogurt |
INSTRUCTIONS
1. Heat oil in a large saucepan over medium heat. Add chopped onion,
cumin, and garlic; saute 6 minutes or until tender. Add squash cubes,
and cook 2 minutes, stirring frequently. Add broth, beer, and salt;
bring to a boil. Cover squash mixture, reduce heat, and simmer 30
minutes or until squash is tender. 2. Place squash mixture in a
blender, and process until smooth. Return squash mixture to pan, and
cook until thoroughly heated. Ladle soup into individual bowls, and
top with yogurt.
Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon yogurt).
CALORIES 145 (22% from fat); PROTEIN 3.5g; FAT 3.7g (sat 0.5g, mono
2.6g, poly 0.4g); CARB 27.5g; FIBER 3.4g; CHOL 0mg; IRON 1.2mg;
SODIUM 602mg; CALCIUM 124mg.
Recipe by: Cooking Light Magazine, March 1996
Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”