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Broccoli-Cheese Soup |
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| Course : |
Broccoli |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 2 |
cups |
butternut squash -- steamed until soft |
| 3/4 |
cup |
low sodium beef broth |
| 2 |
teaspoons |
margarine |
| 1/4 |
cup |
onion -- finely chopped |
| 1 |
tablespoon |
all-purpose flour |
| 1 |
cup |
lowfat 1% milk |
| 3 |
ounces |
cheddar cheese -- lowfat, shredded |
| 1 |
tablespoon |
parmesan cheese -- freshly grated |
| 2 |
cups |
broccoli florets -- steamed and chopped |
| | |
Preparation:
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. |
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Nutritional Information:
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. |
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