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Ingredientes
- 1 lrg butternut squash unpeeled
- 5 Tbsp. diet margarine
- 1 med onion sliced thin
- 1/2 c. low-fat & low-sodium chicken broth
- 2 c. evaporated skim lowfat milk
- 2 tsp cinnamon
- 1 sm red onion very thinly sliced
- 3 tsp sugar
Direcciones
- Makes 6 servings
- This recipe takes about 1 hour and 30 min to prepare and cook.
- Preheat the oven to 350F.
- Cut the butternut squash in half and scoop out the seeds. Throw away seeds.
- Place 2 of the 5 Tbsp. of margarine and the onion and broth in a casserole dish. Place the squash halves upside down over the onion mix, and roast, uncovered, till the squash is soft, about 45 min to 1 hour.
- Puree the squash-onion mix in a blender or possibly food processor, then pour the pureed mix into a saucepan. Add in the evaporated skim lowfat milk and cinnamon and simmer for 5 min.
- Saute/fry the red onion in the remaining 3 Tbsp. margarine in a skillet over medium heat for 5 to 6 min. Add in the sugar and saute/fry till it turns a brownish color and caramelizes, about 4 to 5 min.
- Divide soup into six bowls and garnish each with sonic of the caramelized onion.
- grams
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 141 | 63% |
| Total Fat 15.93g | 20% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 1.74g | |
| Cholesterol 24mg | 8% |
| Sodium 207mg | 9% |
| Potassium 326mg | 9% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.32g | 8% |
| Protein 6.52g | 10% |
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