Almond Squash Soupappetizer, low fat, soups & stews 10 ounces frozen cooked squash 14 1/2 ounces defatted chicken broth 1 tablespoon brown sugar; or to taste 1 tablespoon unsalted butter 4 teaspoons sliced almonds; optional Thaw the squash in a microwave oven on High for 3 minutes. Place the squash and chicken broth in a medium saucepan. Bring to a simmer over medium high heat. When the soup is hot, after about 5 minutes, stir in the brown sugar and butter until melted. Pour into soup bowls and garnish with sliced almonds. Description: "Soup in a hurry using pre-cooked squash" Source: "The 5 in 10 Cookbook (1993)" S(Email): "Pat Hanneman 7/99" |
