| 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.
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