Roasted Butternut Squash Soup With Caramelized Red Onion

Recipe Ingredients

1		Butternut squash (large)
5 tablespoons	75ml	Low-calorie margarine
1 tablespoon	15ml	Onion - sliced thin (medium)
1/2 cup	118ml	Low-fat low-sodium chicken broth
2 cups	474ml	Evaporated skim milk
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Red onion - very thinly sliced (small)
3 teaspoons	15ml	Sugar

Recipe Instructions

Preheat the oven to 350 degrees. Cut the butternut squash in half and scoop out the seeds. Place 2 tablespoons margarine, the onion, and broth in a casserole dish. Place the squash halves over the onion mixture and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour.

Puree the squash mixture in a blender or food processor and pour into a saucepan. Add the evaporated skim milk and cinnamon and simmer for 5 minutes.

Saute the red onion in 3 tablespoons margarine in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute until caramelized, about 4 to 5 minutes. Garnish each serving of soup with caramelized onions.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1/2 Fat, 1/2 Skim Milk.

Nutrition Facts: Calories 185; Calories from Fat 47; Total Fat 5g; Saturated Fat 1g; Cholesterol 3mg; Sodium 185mg; Carbohydrate 29g; Dietary Fiber 4g; Sugars 15g; Protein 9g.

Source:
American Diabetes Association at http://www.diabetes.org

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