Broccoli-Cheese Soup (4 PTS)

Recipe Ingredients

2 cups	396g / 13oz	Butternut squash - steamed until soft
3/4 cup	177ml	Low sodium beef broth
2 teaspoons	10ml	Margarine
1/4 cup	15g / 0.5oz	Onion - finely chopped
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Lowfat 1% milk
3 oz	85g	Sharp cheddar cheese - shredded
1 tablespoon	15ml	Parmesan cheese - freshly grated
2 cups	292g / 10oz	Broccoli florets - steamed, chopped

Recipe Instructions

In blender or food processor, add cooked squash and broth; puree until

smooth and set aside.

Meanwhile, in large nonstick saucepan, melt margarine over medium-high

heat. Add onion and cook, stirring constantly, until soft, 4-5 minutes.

Sprinkle with flour; cook 1 minute more.

Gradually add squash mixture and milk; cook, stirring gently, until just

below boiling. Add cheddar and Parmesan cheeses; whisk until fully

melted. Stir in broccoli; serve immediately.

Serving - about 1 cup. 201 calories, 10 g fat, 5 g saturated fat, 26 mg

cholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein,

314 mg calcium per serving.

1/4 milk, 1/2 fat, 1 vegetable, 1 protein, 1 bread, 20 calories per

serving.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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