| 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.
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