GOLDEN BUTTERNUT SQUASH SOUP Yield: 6 servings INGREDIENTS
- 1 teaspoon canola oil - 1 small onion, minced - 1 carrot, peeled and diced - 2 (10 ounce) packages butternut squash, thawed - 1 cup low-fat, low-sodium chicken broth - 1-1/2 cups evaporated skim milk - 1 teaspoon nutmeg - Fresh ground pepper to taste DIRECTIONS In a stockpot over medium-high heat, heat the oil. Add the onion and saute for 3 minutes. Add the carrot and saute for 3 more minutes. Add the butternut squash and broth and bring to a boil. Add the milk and simmer on low heat for 20 minutes. Add the nutmeg. In batches, puree the soup in a blender until smooth. Add pepper to taste. Serve immediately. Nutritional Information Per Serving (1 cup): Calories: 110, Fat: 1 g, Cholesterol: 2 mg, Sodium: 107 mg, Carbohydrate: 20 g, Dietary Fiber: 3 g, Sugars: 9 g, Protein: 7 g Diabetic Exchanges: 1 Starch, 1 Vegetable _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
