Curried Squash Soup
The sour cream and cilantro topping make this special.

Servings: 6

• 1 3/4 pounds butternut squash
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 5 cups chicken broth
• 1 bay leaf

• 3/4 cup low fat sour cream
• 1/4 cup minced fresh cilantro or parsley

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.

In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

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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