Solid Gold Squash Soup

From Better Homes and Gardens,March 2000, page 236

2.5 Points Per Serving

1 1/2 tsp. canola or vegetable oil

1/4 cup finely chopped onion

1 to 2 tsp. Curry powder

1/2 tsp. Ground ginger

2 (12 oz) packages frozen, cooked, winter squash, thawed.

1 cup reduced sodium chicken broth

1 cup apple juice or cider

1/4 tsp. Salt

1/4 cup plain nonfat yogurt or nonfat sour cream

In a medium saucepan, heat oil over medium heat. Add onion, curry powder and ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice and salt. Heat through. Ladle into soup bowls Top each with a swirl of yogurt or sour cream.

Makes 4 servings

Per serving

Calories 142 Fat 3 g Fiber 5 g Cholest. 1 mg Sodium 353 mg Carbo 26 g Protein 5 g Vitamin A 60% Vitamin C 29% Calcium 7% Iron 7%

Shared by: Mel