Bariatric Butternut & Pear Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium onion, sliced2 small pears (5-6 ounces each), unpeeled, halved, cored and diced3 springs thyme2 Tablespoons Extra Virgin Olive Oil1 large butternut squash (about 2 pounds), halved, seeds removed, unpeeled1 cup SWANSON'S® Chicken Broth, 33% Less Sodium and Fat Free2 cups Nonfat MilkGarnish: 1/4 cup toasted pecan pieces
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.
Nutritional Info 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