Butternut Squash Soup #2appetizers, low fat, vegetarian 1 tablespoon olive oil 2 cups chopped onion 1/2 teaspoon ground cumin 2 garlic cloves; sliced 4 cups butternut squash; cubed peeled --about 1 1/2 pounds 1 1/2 cups one-third-less sodium chicken broth 1 cup dark beer 1 teaspoon salt 1/4 cup plain nonfat yogurt 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. From aml@skypoint.com |
