Butternut Squash And Chestnut Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Celery stalks, coarsely chopped,
Leeks
2 tsp: Canola oil,
5 1/2 cup: Defatted chicken broth,
2 1/2 cup: Cooked and pureed butternut squash,
1 1/2 cup: Cooked and peeled chestnuts,
2 tbsp: Minced fresh ginger,
1 tbsp: Fresh thyme,
2 tsp: Mace,
x White pepper to taste,
1 1/3 cup: Nonfat sour cream,
PER SERVING
Calories, 2 11/16 x Gm Fat;
Percentage of Cals from Fat,
Directions:
In a 3-quart saucepan over medium heat, saute the celery and leeks in the
oil and 1/2 cup of the broth until the vegetables are soft and translucent,
8 to 10 minutes. Stir in the squash, chestnuts, ginger, thyme and mace.
Transfer the mixture to a food processor and process until smooth. Return
the mixture to the pan. Stir in the remaining 5 cups broth. Bring to a
boil over high heat, then reduce the heat to medium-low and simmer for 7
minutes. Season with the pepper. Serve ladled into individual bowls and
topped with a generous dollop of the sour cream.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp
oil and 1/2 cup of the broth until the vegetables are soft and translucent,
8 to 10 minutes. Stir in the squash, chestnuts, ginger, thyme and mace.
Transfer the mixture to a food processor and process until smooth. Return
the mixture to the pan. Stir in the remaining 5 cups broth. Bring to a
boil over high heat, then reduce the heat to medium-low and simmer for 7
minutes. Season with the pepper. Serve ladled into individual bowls and
topped with a generous dollop of the sour cream.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp