Autumn Squash Soup With Herbs

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* Exported from MasterCook *

 

Autumn Squash Soup With Herbs

 

Recipe By : Healthful Cooking by Mary Carroll, Star Trib 10/00

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup chopped onions

2 cups peeled seeded and diced acorn squash

1 medium zucchini -- sliced

1 medium carrot -- sliced

1/2 cup apple juice

7 cups defatted stock

1 cup canned navy beans or other white beans

1 teaspoon fines herbes

Salt and pepper to taste

2 tablespoons grated Parmesan cheese

 

Serves 4 to 6.

 

Heat oil in a large Dutch oven over medium-high heat. Add onions; cook 3

to 5 minutes, stirring frequently. Add squash, zucchini and carrot; cook 1

minute. Add apple juice; reduce heat to medium. Cover and cook 5 minutes,

or until onions are soft but not browned.

 

Add stock, beans and fines herbes; bring to the boil. Cook 30 to 40

minutes, or until flavors blend. Season to taste. Serve with Parmesan.

 

Nutrition information per 1/6 serving: Calories 160, Carbohydrates 26 g,

Protein 8 g, Fat 4 g, including sat. fat 1 g, Cholesterol 2 mg, Sodium 185

mg, Calcium 99 mg, Dietary fiber 5 g, Diabetic exchanges per serving: 2

vegetable exch., 1 bread/ starch exch. and 1 fat exch.

 

 

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