A one Cup serving of this soup and a nice salad is a marvelous lunch.

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Jill's Roasted Butternut

soups

4 pounds butternut squash -- (2 large)
2 tablespoons olive oil
4 cups chicken stock; -- or broth
2 cups water; - (I use less)
1 1/2 teaspoons black pepper
2 teaspoons salt; -- (I omit)
1/2 teaspoon onion powder
1 teaspoon dried tarragon
sour cream -- for garnish; (I omit)

Split the squashes down the middle lengthwise and scoop out the seeds
and
pulp with a spoon. Brush a baking sheet with olive oil. Place the
squashes, cut side down on the baking sheet. Bake at 350 degrees for 1
hour
or until tender. Scoop out the flesh with a spoon and place into a
large
mixing bowl. In another mixing bowl, stir together water and stock.
Puree
squash in a blender or food processor (in batches) adding the liquid as
needed until you have a smooth puree. Pour pureed squash into a deep
pot
and bring to a low boil. Season with salt, pepper, onion powder and
tarragon. Reduce heat to a simmer and cook over very low heat about 1
hour,
stirring every so often (say every 15 minutes). Garnish each bowl with
a
small dollop of creme fraiche or sour cream if desired.

Serves 8-10. This soup can be frozen.

27 net carbs per large serving roughly.


- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 5g Total Fat; (24% calories from
fat); 3g
Protein; 31g Carbohydrate; 0mg Cholesterol; 2155mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat;
0 Other Carbohydrates


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--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban