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Chilled Squash And Carrot Soup




Source of Recipe


Light & Tastey


List of Ingredients




1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Recipe



In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. In a blender or food processor, puree squash mixture in batches. Transfer to a bowl; stir in milk. Cover and chill until serving. Garnish with sour cream. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.