Kel's Squash and White Bean Soup (reduced fat version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tbsp butter1 cup onion3 tsp fresh gingerSquash.4 cups low sodium chicken stock1 can great northern white beans1/2 cup of fat free half and half1/2 cup 2% Fage, plain
Sauté 1 cup onions with several slices of fresh ginger in 3 tbsp of butter, until the onions are transparent.
Add 1 quart of chicken stock and 1 quart of either cooked or raw winter squash. If you use the raw, you will have to cook the squash with the stock until it is totally soft. I cooked mine ahead of time and pureed it in my food processor to add to the stock and sauteed onions with the ginger.
Add 1 can of white beans, 1/2 cup of fage 2%, and 1/2 cup of fat free half and half. Adjust everything as you feel it needs to be!
Heat it up stirring it all the time, and serve it hot.
Number of Servings: 12
Recipe submitted by SparkPeople user KEL_KEL.
Add 1 quart of chicken stock and 1 quart of either cooked or raw winter squash. If you use the raw, you will have to cook the squash with the stock until it is totally soft. I cooked mine ahead of time and pureed it in my food processor to add to the stock and sauteed onions with the ginger.
Add 1 can of white beans, 1/2 cup of fage 2%, and 1/2 cup of fat free half and half. Adjust everything as you feel it needs to be!
Heat it up stirring it all the time, and serve it hot.
Number of Servings: 12
Recipe submitted by SparkPeople user KEL_KEL.
Nutritional Info Amount Per Serving
- Calories: 121.6
- Total Fat: 3.4 g
- Cholesterol: 7.6 mg
- Sodium: 133.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.3 g
- Protein: 5.8 g
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