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    Soup: 2.5 pt. Solid Gold Squash Soup


    Source of Recipe


    From Better Homes and Gardens,March 2000, page 236

    List of Ingredients




    1 1/2 tsp. canola or vegetable oil
    1/4 cup finely chopped onion
    1 to 2 tsp. Curry powder
    1/2 tsp. Ground ginger
    2 (12 oz) packages frozen, cooked, winter squash, thawed.
    1 cup reduced sodium chicken broth
    1 cup apple juice or cider
    1/4 tsp. Salt
    1/4 cup plain nonfat yogurt or nonfat sour cream

    Recipe



    In a medium saucepan, heat oil over medium heat. Add onion, curry powder and ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice and salt. Heat through. Ladle into soup bowls Top each with a swirl of yogurt or sour cream.

    Makes 4 servings
    Per serving: Calories 142 Fat 3 g Fiber 5 g Cholest. 1 mg Sodium 353 mg Carbo 26 g Protein 5 g Vitamin A 60% Vitamin C 29% Calcium 7% Iron 7%

 

 

 

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