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Nutritional Facts
Serving Size 6oz (337g)
Serving Per Recipe 6

Amount Per Serving
Calories 90 Calories from Fat 20

% Daily Value *
Total Fat 2.5g 0%
     Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3010mg 125%
Total Carb. 17g 6%
     Dietary Fiber 3g 12%
     Sugars 10g
Protein 2g

Vitamin A 0%
Vitamin C 10%
Calcium 2%
Iron 2%

* Percent Daily Values based on a 2,000 calorie diet.


Butternut Squash Soup With Pears

Serves 6

1 tablespoon canola oil
1 medium onion, chopped
1 clove garlic, minced
1 large can (48 ounces) vegetable broth
1 large butternut squash, peeled, cleaned and diced
3 Bartlett pears, peeled, cored, and diced
1 tablespoon curry powder
Salt and pepper to taste
Low-fat sour cream for garnish, if desired


Heat the oil in a nonstick Dutch oven and sauté onion and garlic until softened, but do not brown.

Add the broth, squash, pears, and curry powder and bring to a boil. Lower heat, cover, and simmer until squash and pears are tender. Turn off heat and allow soup to cool.

Process soup in a blender until smooth and either reheat or chill before serving with a dollop of sour cream.


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