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Soups & Stews
large butternut squash
cored and diced
whole wheat flour
low sodium vegetable broth
evaporated skim milk
Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
Add flour, curry powder and nutmeg and continue to cook until apple is tender.
Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
Pour contents into a large saucepan or Dutch oven.
Add remaining broth, tomato paste, evaporated milk and sage.
Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.
NUTRITION per serving: 224 Calories; 2g Fat; 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4
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