1,001 Low-Fat: Orange-Scented Squash Soup

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* Exported from MasterCook *

 

Orange-Scented Squash Soup

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 79

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable cooking spray

3/4 cup chopped onion

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups water

3 pounds winter yellow squash -- peeled and cubed

(Hubbard or butternut or acorn)

1 large tart cooking apple -- peeled

cored and cubed

1 strip orange rind -- (3 x 1/2 inch)

1/4 cup orange juice -- up to 1/2

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

Salt and white pepper -- to taste

6 thin orange slices

finely chopped chives -- as garnish

 

6 side-dish servings (about 1 1/3 cups each)

 

Subtly seasoned with orange and spices, this delicious soup can be served

warm or cold.

 

1. Spray large saucepan with cooking spray; heat over medium heat until

hot. Sauté onion until tender about 5 minutes. Stir in spices; cook 1 to

2 minutes longer.

 

2. Add water, squash, apple, and orange rind to saucepan; heat to

boiling. Reduce heat and simmer covered, until squash is tender, 10 to 15

minutes.

 

3. Process soup in food processor or blender until smooth; add orange

juice and half-and-half. Season to taste with salt and white

pepper. Serve soup warm, or refrigerate and serve chilled.

 

4. Pour soup into bowls; top each with an orange slice and sprinkle with

chives.

 

Per Serving: Calories: 144, % Calories from fat: 8, Fat (gm): 1.4,

Saturated Fat (gm): 0.3, Cholesterol (mg): 0, Sodium (mg): 64, Protein

(gm): 4.1, Carbohydrate (gm): 30.2. Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: 2.0, Meat: 0.0, Fat: 0.0.

 

 

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