RECIPE: Apricot Squash Soup....Lo-Fat...w/ Exchanges

FilusFebruary 11, 2002


Diabetic Exchanges

Serves: 4Â Ready in 1 hour or less

1 medium onion, chopped

1 T. olive or vegetable oil

2 c. cubed peeled butternut squash

1 can (15 oz.) apricot halves in extra light syrup, drained

1 can (14-1/2 oz.) low-sodium chicken broth

1/8 tsp. pepper

1 green onion, thinly sliced

In a saucepan, saute onion in oil until tender. Add squash; cook and stir for 2 minutes. Add apricots, broth and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Cool slightly. Process in small batches in a blender or food processor until smooth. Return to pan and heat through. Garnish with green onion.

Nutritional Analysis: One 1-cup serving equals: 117 caloriesÂ75 mg sodiumÂ2 mg cholesterolÂ19 gm carbohydrateÂ4 gm proteinÂ4 gm fat ++++ Exchanges: 1 fatÂ1/2 fruitÂ1/2 starch

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