Kel's Squash and White Bean Soup (reduced fat version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Kel's Squash and White Bean Soup (reduced fat version) calories by ingredient
Introduction
I used fat free half & half and Fage 2% to up the protein, drop the fat content instead of heavy cream and sour cream. I used fat free half & half and Fage 2% to up the protein, drop the fat content instead of heavy cream and sour cream.Number of Servings: 12
Ingredients
-
3 tbsp butter
1 cup onion
3 tsp fresh ginger
Squash.
4 cups low sodium chicken stock
1 can great northern white beans
1/2 cup of fat free half and half
1/2 cup 2% Fage, plain
Directions
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
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