1,001 Low-Fat: Winter Squash Soup

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* Exported from MasterCook *

 

Winter Squash Soup

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 80

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chopped onion

1 tablespoon margarine

1 pound butternut or other yellow winter squash -- peeled

seeded and cubed

1 cup peeled cubed Idaho potato

1 cup cored peeled cubed tart cooking apple

1 1/2 cups water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cumin -- up to 1/4

1 cup apple cider or apple juice

1/2 cup fat-free half-and-half or skim milk -- up to 1

Salt or white pepper -- to taste

Nutmeg ground -- as garnish

 

6 side-dish servings (about 1 cup each)

 

An autumn or winter favorite with apple cider, cinnamon, and spices for

sweetness.

 

1. Sauté onion in margarine until tender, 3 to 4 minutes. Add squash,

potato, and apple; cook over medium heat 5 minutes. Add water and spices

and heat to boiling reduce heat and simmer, covered, until squash and

potato are tender, 10 to 15 minutes.

 

2. Process mixture in food processor or blender until smooth; return to

saucepan. Stir in apple cider and half-and-half; cook over medium heat

until hot through. Season to taste with salt and white pepper.

 

3. Pour soup into bowls; sprinkle lightly with nutmeg.

 

Per Serving: Calories: 139, 3/4 Calories from fat: 13, Fat (gm): 2.2

Saturated fat (gm): 0.4 Cholesterol (gm): Sodium (mg): 49 Protein (gm): 2.5

Carbohydrate (gm): 29.5 Exchanges: Milk 0.0, Vegetable 0.0, Fruit: 0.5,

Bread: 1.5, Meat: 0.0, Fat: 0.0.

 

 

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