Try this Roasted Butternut Squash Soup with Caramelized Red Onion recipe, or contribute your own.
Suggest a better descriptionPreheat 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 | ||
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Calories: 104 | ||
Calories from Fat: 51 (49%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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