Bariatric Butternut & Pear Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 99.8
- Total Fat: 4.4 g
- Cholesterol: 0.8 mg
- Sodium: 248.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g
View full nutritional breakdown of Bariatric Butternut & Pear Soup calories by ingredient
Introduction
This is for Lap-banders who are 6 months or more post-op unless you do not use the pecans. Without the pecans, it can be used anytime from the soft-foot stage on. This is for Lap-banders who are 6 months or more post-op unless you do not use the pecans. Without the pecans, it can be used anytime from the soft-foot stage on.Number of Servings: 12
Ingredients
-
1 medium onion, sliced
2 small pears (5-6 ounces each), unpeeled, halved, cored and diced
3 springs thyme
2 Tablespoons Extra Virgin Olive Oil
1 large butternut squash (about 2 pounds), halved, seeds removed, unpeeled
1 cup SWANSON'S® Chicken Broth, 33% Less Sodium and Fat Free
2 cups Nonfat Milk
Garnish: 1/4 cup toasted pecan pieces
Directions
1. Preheat oven to 400° F.
2. In a baking pan, place the onion, pears, thyme, and extra virgin olive oil.
3. Place the unpeeled squash halves on top of this mixture.
4. Roast the squash in the oven for about 50-60 minutes, until you can get a fork through the squash. Remove from the oven and let cool slightly.
5. Scoop out the squash and discard the peel.
6. Place the squash and contents of the pan in batches through a blender or food processor.
7. Pour the contents of the blender into a stockpot.
8. Add the chicken stock and let simmer for 10 minutes.
9. Add the milk and simmer for about 5-8 minutes.
10. Garnish each bowl with toasted pecan pieces.
Makes 12 one-half cup servings.
If pecan garnish is not used, reduce nutrition information (per serving) as follows:
-17 calories
-1.8 grams fat
-0.15 saturated fat
-0.53 polyunsaturated fat
-1.0 monounsaturated fat
-10.16mg potassium
-0.34 carbohydrates
-0.24 dietary fiber
-0.1 sugars
-0.23 protein
Number of Servings: 12
Recipe submitted by SparkPeople user LAPBAND2008.
2. In a baking pan, place the onion, pears, thyme, and extra virgin olive oil.
3. Place the unpeeled squash halves on top of this mixture.
4. Roast the squash in the oven for about 50-60 minutes, until you can get a fork through the squash. Remove from the oven and let cool slightly.
5. Scoop out the squash and discard the peel.
6. Place the squash and contents of the pan in batches through a blender or food processor.
7. Pour the contents of the blender into a stockpot.
8. Add the chicken stock and let simmer for 10 minutes.
9. Add the milk and simmer for about 5-8 minutes.
10. Garnish each bowl with toasted pecan pieces.
Makes 12 one-half cup servings.
If pecan garnish is not used, reduce nutrition information (per serving) as follows:
-17 calories
-1.8 grams fat
-0.15 saturated fat
-0.53 polyunsaturated fat
-1.0 monounsaturated fat
-10.16mg potassium
-0.34 carbohydrates
-0.24 dietary fiber
-0.1 sugars
-0.23 protein
Number of Servings: 12
Recipe submitted by SparkPeople user LAPBAND2008.
