Roasted Butternut Squash Soup With Caramelized Red Onion
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Vegetarian | Main dishes, Soups and s, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Butternut squash, unpeeled | |
| 5 | T | Low-calorie margarine |
| 1 | Onion, sliced thin | |
| 1/2 | c | Low-fat & low-sodium chicken |
| broth | ||
| 2 | c | Evaporated skim milk |
| 2 | t | Cinnamon |
| 1 | Red onion, very thinly | |
| sliced | ||
| 3 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 434.6mg
Potassium: 168mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 3.3g
Protein: 3.5g