FROM MOTTS: Butternut Squash Soup
03/08/03 07:48 AM
FROM MOTTS APPLESAUCE COOKBOOK:
BUTTERNUT SQUASH SOUP (8 serv)
1 c finely chopped onion 1 - 3 lb butternut squash, peeled and cubed 4 c FF chicken broth 1-1/2 c applesauce 1/2 tsp salt 1/4 tsp ground white pepper 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp curry powder 1/4 tsp ground coriander
1. spray lg saucepan or dutch oven with cooking spray. heat over med ht til hot. Add onion and cook and stir about 5 min or until tender
2. add squash, chicken broth, applesauce, s/p, nutmeg, cloves, curry pow and coriander. Incr heat to high and bring to boil. Cover, reduce ht to low. Simmer 10-15 min or until squash is tender, stirring occasionally.
3. In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low ht 5 min or until hot, stirring occasionally. Refrigerate L/o.
In lg microwave safe bowl, combine onion, squash, broth, applesauce, s/p, and spices. Cover and cook on hi (100% power) 15 minutes or until squash is tender, stirring once.
Continue as above starting w/food processor or blender.
cal 120 fat 1 g sod 530 mg chol 0 WW points = 2 points/serv
"Anything Chocolate"...that is all!