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Ingredientes
- 2 c. Butternut Squash
- 3/4 c. Beef Broth
- 2 tsp Margarine
- 1/4 c. Onion diced
- 1 Tbsp. Flour
- 1 c. 1% low-fat lowfat milk
- 3 ounce lowfat cheddar cheese shredded
- 1 Tbsp. Parmesan Cheese
- 2 c. Broccoli Flowerets steamed
Direcciones
- Punch holes in squash and microwave until soft. Put in blender with broth and puree. (Can use chicken broth instead.) In large soup pan, heat margarine over medium-high heat; add in onion and cook till soft 4-5 min. Sprinkle with flour & cook 1 minute more. Gradually add in squash mix and lowfat milk. Cook stirring gently till just below boiling. Add in cheddar and parmesan; whisk till fully melted. Stir in broccoli and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 5 servings | |
| Calories 147 | |
| Calories from Fat 72 | 49% |
| Total Fat 8.14g | 10% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.28g | |
| Cholesterol 21mg | 7% |
| Sodium 287mg | 12% |
| Potassium 359mg | 10% |
| Total Carbs 11.56g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.36g | 3% |
| Protein 8.02g | 13% |
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