Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Butternut Soup with Parmesan Croutons

Friday, September 4, 2009

{soups-salads-and-salad-dressings} Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons
Healthy Cooking
October/November '09 issue
Page:40

"Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you're short on time. They should pierce easily with a fork when they're done." Jen Lehner — Seattle, Washington

SERVINGS: 8
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 50 min. Cook: 25 min.

Ingredients:
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil, divided
1/4 teaspoon pepper
1 large onion, chopped
3 celery ribs, chopped
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
CROUTONS:
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 garlic cloves, minced
2 cups cubed French bread (1/2-inch cubes)
Cooking spray
Additional grated Parmesan cheese, optional

Directions:
Place squash in a 15-in. x 10-in. x 1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside.
    In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in broth and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Cool slightly.
    In a blender, puree soup in batches until smooth. Return to the pan; heat through.
    For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Serve with soup and sprinkle with additional Parmesan cheese if desired. Yield: 8 servings (2 quarts).

Nutrition Facts
One serving:1 cup soup with 1/4 cup croutons
Calories: 179 Fat:8 g Saturated Fat:
1 g Cholesterol:1 mg Sodium:541 mg Carbohydrate:25 g Fiber:6 g Protein:5 g
Diabetic Exchange:
1-1/2 starch, 1 fat.