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Ingredientes
- 1/2 med Onion Minced
- 1 sm Acorn Squash Peel, Seed
- 11/2 Tbsp. Butter (1/2 Stick), *Note
- 11/2 c. Apple Juice
- 11/2 c. Nonfat Vegetarian Broth Chicken, *Note
- 1 sm Apple Peel, Core
- Salt And White Pepper To Taste
- Sugar To Taste
- Lowfat sour cream For Garnish Optional
- Minced Parsley For Garnish
Direcciones
- *NOTE: Original recipe used 4 Tablespoons butter... I used 1 1/2 Tablespoons
- This soup captures the taste of autumn with minimal fuss. It is especially delicious served cool with a dollop of lowfat sour cream. To make a lower calorie version, use half of the butter and garnish with yogurt.
- Saute/fry the onion and squash in the butter for 2 min. Add in the apple juice, chicken stock, apple and seasoning. Cook till vegetableare tender, then puree in blender. Serve hot with lowfat sour cream on side. Garnish with parsley. Can be served warm or possibly cool.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 143 | 47% |
| Total Fat 16.29g | 20% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 127mg | 5% |
| Potassium 368mg | 11% |
| Total Carbs 40.42g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 34.04g | 23% |
| Protein 0.65g | 1% |
