Curried Squash Soup
The sour cream and cilantro topping make this special.
1 3/4 pounds
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
In a large saucepan,
saute onion and garlic in oil until tender. Add the flour, salt, curry
powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to
a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer,
uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
Per Serving: 173 Calories; 7g Fat (37.2% calories from fat); 2g Saturated Fat; 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 1031mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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