Title: Roasted Butternut Squash Soup with Caramelized Red Onion
Categories: Main dishes, Vegetarian, Soups and s, Vegetables
Yield: 6 servings

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

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 Webb's 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.