Roasted Butternut Squash Soup with Caramelized Red Onion

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Roasted Butternut Squash Soup with Caramelized Red Onion Ingredients

1 lg Butternut squash; unpeeled	2 c Evaporated skim milk
5 tb Low-calorie margarine	2 ts Cinnamon
1 md Onion; sliced thin	1 sm Red onion; very thinly
1/2 c Low-fat & low-sodium chicken	3 ts Sugar

Instructions for Roasted Butternut Squash Soup with Caramelized Red Onion

Makes 6 servings This recipe takes about 1 hour and 30 minutes to prepare and cook. Preheat the oven to 350F. Cut the butternut squash in half and scoop out the seeds. Discard seeds. Place 2 of the 5 tablespoons of margarine and the onion and broth in a casserole dish. Place the squash halves upside down over the onion mixture, and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour. Puree the squash-onion mixture in a blender or food processor, then pour the pureed mixture into a saucepan. Add the evaporated skim milk and cinnamon and simmer for 5 minutes. Saute the red onion in the remaining 3 tablespoons margarine in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute until it turns a brownish color and caramelizes, about 4 to 5 minutes. Divide soup into six bowls and garnish each with sonic of the caramelized onion. Adapted from Robyn Webbs Memorable Menus Made Easy. Nutrition Facts Serving Size 1/6 recipe (one bowl) Starch Exchanges 1 1/2 Skim Milk Exchanges 1/2 Fat Exchanges 1/2 Amount per serving Calories 185 Calories from fat 47 Total Fat 5 grams Saturated Fat 1 gram Cholesterol 3 milligrams Sodium 185 milligrams Total Carbohydrate 29 grams Dietary Fiber 4 grams Sugars 15 grams Protein 9 grams Recipe by: Robin Webb in Diabetes Forecast Magazine, December 1998 Posted to EAT-LF Digest by Kathleen on Feb 10, 1999, converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized

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