This is only one recipe I have for squash soup, and it's creamy and tasty. You won't be disappointed.
Dinner Tonight is
Spinach Salad
Butternut Squash Soup
Cheese Toast
Creamy Rice Pudding
Spinach Salad
Dressing ingredients
- 2 tablespoons fresh lemon jucie
- 1 tablespoon olive oil
- 1 teaspoon sugar (cut to 1/2 tspn for those watching sugar)
- 1/4 tspn pepper
- 1/8 tspn salt (omit for low sodium diets)
Combine in large bowl and stir with whisk. Add 6 cups of fresh baby spinach, cherry tomatoes cut in half and toss to coat.
Butternut Squash Soup
(makes 4 1-cup servings)
- 1 tablspn butter/margarine
- 3 1/2 cups cubed and peeled butternut squash
- 3/4 cup diced carrot
- 1/2 cup sweet onion, diced
- 2 1/2 cups low sodium, fat free chicken broth
- 1/4 cup fat free half and half
To prepare soup, melt butter in large saucepan over medium-high heat. Add squash, carrot, and onion; saute for 12 minutes. Add broth, and bring to boil. Cover and reduce heat to low; simmer for 30 minutes. Remove from heat; stir in half and half.
Place squash mixture in a blender. Remove center piece of lid to allow steam to escape, and secure lid on blender. Blend until smooth. (Careful. Start out slow to avoid splatters of hot mixture)
Cheese Toast
- 4 1oz slices french bread
- 3 ounces thinly sliced swiss cheese
Preheat broiler. Arrange bread on baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over and top evenly with swiss cheese. Broil for 1 minute.
Makes 4 servings
Preheat broiler
Low Fat Creamy Rice Pudding
- 1 cup uncooked long-grain rice
- 1 12 ounce can evaporated fat-free milk
- 1 1/2 cups fat-free milk
- 1 tsp vanilla extract
- 1/4 cup brown sugar
Serves 6
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