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Receta Roasted Butternut Squash Soup With Caramelized Red Onion
by Global Cookbook

Roasted Butternut Squash Soup With Caramelized Red Onion
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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

  1. Makes 6 servings
  2. This recipe takes about 1 hour and 30 min to prepare and cook.
  3. Preheat the oven to 350F.
  4. Cut the butternut squash in half and scoop out the seeds. Throw away seeds.
  5. 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.
  6. 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.
  7. 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.
  8. Divide soup into six bowls and garnish each with sonic of the caramelized onion.
  9. grams