Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Golden Squash Soup




Source of Recipe


mailto:HAVEN1212@aol.com ,wwrecipes - Entrees - Toronean Shark Steaks - March 14, 2002 ,theme - Healthy and Delicious


Recipe Introduction


Dear Chef, Nell and fellow Foodies,

I have to say I've loved being part of our recipe Ring (Northern New
Jersey chapter), getting together, and still keeping in touch now that
my husband and I are comfortably settled into our new Maui home.
Thanks so much for giving a forum to our love of great food!

Anyway, this is my third submission and I am quite confident that it
meets the theme of "Healthy and Delicious" as it comes from George
Mateljan's Cooking Without Fat. Anytime friends are sick or the
summertime rolls around, I get many requests for this lovely soup.
Without further ado,


List of Ingredients





prep: 15 mins
cooking time: 20 mins

3/4 cup chopped onion
1/2 cup chopped tomato
1-1/2 cups + 2 tablespoons fat-free chicken broth
2 cups thinly sliced yellow crook neck/summer
squash (looks like zucchini but, you guessed it,
it's yellow) (about 3/4 lb) (leave the skin on for color
and nutritional value)
3/4 teaspoon crushed dried basil (I always use lots
of crumbled fresh basil that I keep in the freezer)
1/4 teaspoon garlic powder
1/4 teaspoon crushed dried oregano
1/4 teaspoon white pepper, optional (I always used
black pepper)
1/2 cup buttermilk, low fat if available
1 tablespoon honey
1/2 teaspoon lemon juice (I like a tang to my food,
so I use about a 1/4 cup)

garnish:
4 fresh basil leaves
4 thin tomato slices
plain nonfat yogurt

Recipe



Combine onion and tomato in a soup pot and saute in the 2 tablespoons
of chicken broth for 5 minutes to soften the vegetables. Add
remaining chicken broth, squash and spices. Bring to boil. Cover and
simmer 15 minutes or until squash is tender. Remove from heat. Puree
soup in blender with buttermilk. Return soup to pot and stir in honey
and lemon juice. Cover and set over low heat until just warmed
through. Garnish each serving with a basil leaf, a thin slice of
tomato and a dollop of nonfat yogurt. 4 servings. 77 Calories. Less
than one gram of fat. 1.2mg of cholesterol. 156mg sodium. 2.5g of
fiber. Ummm mmm! Simply delicious and nutritious as this soup is a
good source of vitamins A and C, and calcium!