Sweet Potato and Squash Soup
1 Tbsp canola oil
1 small onion -- finely chopped
1 Tbsp grated fresh ginger -- finely chopped
1 pound butternut squash -- peeled and diced
1 pound sweet potatoes -- peeled and diced
1 medium Yukon gold potato -- peeled and diced
6 cups fat-free -- reduced sodium chicken broth
1 Tbsp dry sherry
Fresh ground black pepper
6 Tbsp fat-free sour cream
1 Tbsp chopped fresh chives
Heat oil in a Dutch oven; add onion and cook over a medium heat for 5
minutes, or until translucent. Stir in ginger and cook for 1 minute. Add
squash, sweet potatoes, potato and chicken stock. Bring to a boil, then
reduce heat.Cover and simmer until vegetables are tender, about 30
minutes. Puree soup in a blender, or use a hand blender; return soup to
the pot. Add sherry and black pepper to taste, and stir through. Ladle
into 6 bowls. Garnish with fat-free sour cream and chopped chives.
Per Serving: Calories 201, Calories from Fat 23 (sat 0.2g), Cholesterol
1mg, Sodium 606mg, Carbohydrate 39.8g, Fiber 4.4g, Protein 4.8g
S(Internet Address):
"http://lowfatcooking.about.com/od/christmas/r/swpotsquashsoup.htm"
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/