This is very low-calorie as I don't add any cream to it, but I do like to add a small dollop of low-fat sour cream to my bowl when I'm eating it. This is also gluten free as long as gluten free broth or boullion is used.
1 roasted butternut squash (cut the squash in half, remove seeds, place cut-side down in a 9 X13 with a couple inches of water. Bake at 350 for about an hour, or until a fork can pierce through it easily)
2 cans chicken broth or four cups water boiled with six boullion cubes*
one small onion, sautee'd in olive oil
Scoop out the flesh from the squash removing skin, add to blender or food processor. Add broth and sauteed onion. Blend until pureed. Add to pot. Simmer about 10 minutes. Salt and pepper to taste. If it's too runny, boil it down for a few minutes being sure to stir frequently.
*Use less broth to make it thicker, and it can be a yummy sauce for whole wheat cheese tortellini or other pasta
No comments:
Post a Comment