lisalewis@firstplace
February 15th, 2007, 10:38 AM
Serves 8
1 (approx.) 2-lb. butternut squash, sliced in half
lengthwise
10 fresh sage leaves
2 c. chopped onion
1 leek, minced, white part only
2 Granny Smith apples, peeled and chopped
4 c. chicken broth
Salt to taste
Nonstick cooking spray
Tip: This soup is very filling, but you can add 16 ounces cooked chicken for even more substance. This will add 2 meats to the exchanges.
Place five sage leaves on each half of squash; cover halves with plastic wrap and microwave on high until soft, rotating every 3 minutes. Remove sage; discard. Remove seeds; discard. Scoop out squash; set aside. Over medium heat, sauté onions, leek and apples until tender in large pot coated with cooking spray. Add squash and cover with chicken broth. Pour mixture into blender 3/4 full. Very carefully puree. Pour pureed soup into large bowl; repeat until all soup is pureed and then pour back into soup pot. Keep warm until serving.
Exchanges: 1/2 bread, 1/2 vegetables, 1/2 fruit
Nutritional Information Per Serving: 152 Calories; 1g Fat (5.5% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 394mg Sodium.
1 (approx.) 2-lb. butternut squash, sliced in half
lengthwise
10 fresh sage leaves
2 c. chopped onion
1 leek, minced, white part only
2 Granny Smith apples, peeled and chopped
4 c. chicken broth
Salt to taste
Nonstick cooking spray
Tip: This soup is very filling, but you can add 16 ounces cooked chicken for even more substance. This will add 2 meats to the exchanges.
Place five sage leaves on each half of squash; cover halves with plastic wrap and microwave on high until soft, rotating every 3 minutes. Remove sage; discard. Remove seeds; discard. Scoop out squash; set aside. Over medium heat, sauté onions, leek and apples until tender in large pot coated with cooking spray. Add squash and cover with chicken broth. Pour mixture into blender 3/4 full. Very carefully puree. Pour pureed soup into large bowl; repeat until all soup is pureed and then pour back into soup pot. Keep warm until serving.
Exchanges: 1/2 bread, 1/2 vegetables, 1/2 fruit
Nutritional Information Per Serving: 152 Calories; 1g Fat (5.5% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 394mg Sodium.