- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 124.4
- Total Fat: 5.5 g
- Cholesterol: 15.0 mg
- Sodium: 274.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.5 g
- Protein: 3.8 g
Lap-band Friendly: Silky Winter Squash SoupSubmitted by: SUBPOPTART
IntroductionThis makes a huge batch of soup. The tofu adds protein and gives it a silky smooth texture. Feel free to use any type winter squash. In this case I used 1 medium butternut and 2 Acorn Squash This makes a huge batch of soup. The tofu adds protein and gives it a silky smooth texture. Feel free to use any type winter squash. In this case I used 1 medium butternut and 2 Acorn Squash
1 medium Butternut Squash
2 large Acorn squash
(should yield 8 cups mashed)
1/2 cup of onion chopped
32 ounces Chicken Broth
14 ounces soft, silken tofu
8 ounces low fat cream cheese
1/2 tsp ground sage
1/2 tsp white pepper
1 tsp salt
Cut squash in half and scoop out seeds. I saved a pumpkin scooper a couple of Halloweens ago and it's makes easy business of this chore.
Place squash in baking pan filled with about 1 inch of water. Squash should be flesh side down.
Bake in oven for 40 minutes. When done cooking remove and let cool.
When cool enough to handle scoop squash into a bowl and set aside.
Saute chopped onions in butter for 5 minutes.
Add sage and pepper and saute for another minute.
Add chicken broth and squash to pan. Bring to boil and then lower heat to simmer.
Add cream cheese and Tofu and heat through.
Using a hand blender or food processor, puree the ingredients to a smooth consistency.
Serve with garlic croutons as garnish
Number of Servings: 18
Recipe submitted by SparkPeople user SUBPOPTART.