Roasted Butternut Squash Soup With Caramelized Red Onion from Healthy Diabetic Recipes

Roasted Butternut Squash Soup With Caramelized Red Onion Recipe

Recipe Ingredients:

1 large butternut squash
5 tbsp low-calorie margarine
1 medium onion, sliced thin
1/2 cup low-fat low-sodium chicken broth
2 cups evaporated skim milk
2 tsp cinnamon
1 small red onion, very thinly sliced
3 tsp sugar

Recipe Instructions:

Preheat the oven to 350 degrees. Cut the butternut squash in half and scoop out the seeds. Place 2 tablespoons margarine, the onion, and broth in a casserole dish. Place the squash halves over the onion mixture and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour.

Puree the squash mixture in a blender or food processor and pour into a saucepan. Add the evaporated skim milk and cinnamon and simmer for 5 minutes.

Saute the red onion in 3 tablespoons margarine in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute until caramelized, about 4 to 5 minutes. Garnish each serving of soup with caramelized onions.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1/2 Fat, 1/2 Skim Milk.

Nutrition Facts: Calories 185; Calories from Fat 47; Total Fat 5g; Saturated Fat 1g; Cholesterol 3mg; Sodium 185mg; Carbohydrate 29g; Dietary Fiber 4g; Sugars 15g; Protein 9g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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