Yellow Squash Soup
|Chopped onion||2 Cup (32 tbs)|
|Acceptable margarine||2 Tablespoon|
|Yellow squash||2 Medium, diced|
|Uncooked rice||2 Tablespoon|
|Homemade chicken broth/Commercial low-sodium variety||4 Cup (64 tbs)|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
In a saucepan over medium-high heat, saute onions in margarine until translucent.
Add squash and cook 5 additional minutes.
Remove 1 cup of mixture and set aside.
Add rice, broth and thyme to pan.
Cook 20 minutes over medium heat, or until rice is soft.
Pour into a blender or the work bowl of a food processor fitted with a metal blade.
Process until pureed.
Return pureed mixture to pan.
Add reserved 1 cup of squash mixture, yogurt and carrots.
Heat almost to boiling and serve immediately.
Serving size: Complete recipe
Calories 1003 Calories from Fat 219
% Daily Value*
Total Fat 30 g46.3%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 2.5 mg0.8%
Sodium 2538.5 mg105.8%
Total Carbohydrates 156 g51.9%
Dietary Fiber 35.4 g141.8%
Sugars 80.8 g
Protein 49 g98%
Vitamin A 26.8% Vitamin C 65.3%
Calcium 16.1% Iron 31.7%
*Based on a 2000 Calorie diet