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.
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
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6|
|Calories from Fat: 51 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0.1mg||0 %|
|Sodium 235.4mg||8 %|
|Potassium 115.6mg||3 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.9g|
|Protein 0.9g||1 %|
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Calories per serving: 104
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