Lap-band Friendly: Silky Winter Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 medium Butternut Squash2 large Acorn squash(should yield 8 cups mashed)1/2 cup of onion chopped32 ounces Chicken Broth14 ounces soft, silken tofu8 ounces low fat cream cheese1/2 tsp ground sage1/2 tsp white pepper1 tsp salt
Preheat oven to 375 degrees
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.
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.
Nutritional Info 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
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