Recipe: WW Broccoli-Cheese Soup (using butternut squash)

WW Broccoli-Cheese Soup (using butternut squash)
rec.food.cooking/Carol Hornung/1996
Recipe By: WW Magazine, Feb. 96

One of my favorites - Excellent as a topping on baked potato!

2 cups butternut squash -- cubed, pared, 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 milk, 1% low fat
3 ounces sharp cheddar cheese -- shredded
1 tablespoon Parmesan cheese -- freshly grated
2 cups broccoli florets -- chopped, steamed

Puree cooked squash and broth in blender or food processor until smooth; 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.

NOTES : Also excellent as a baked potato topping.

Servings: 4
Serving (about 1 cup) provides: 1/4 Milk, 1/2 Fat, 1 Vegetable, 1 Protein, 1 Bread, 20 optional calories.

Per Serving: 201 calories, 10 g fat, 5 g saturated fat, 26 mg cholesterol, 245 mg sodium, 17 g carbohydrate, 4 g fiber, 12 g protein, 314 mg calcium.