Ingredients
| Quantity | Ingredients |
|---|---|
| 1 1/2 tablespoons | olive oil |
| 2 1/2 cups | chopped peeled calabaza or butternut squash (about 1 pound) |
| 1 cup | chopped onion |
| 1/2 cup | chopped celery |
| 1 to 1 1/2 teaspoons | minced seeded Scotch bonnet or habanero pepper |
| 2 | garlic cloves, minced |
| 1 tablespoon | brown sugar |
| 2 teaspoons | minced peeled fresh ginger |
| 1/2 teaspoon | dried thyme |
| 1/4 teaspoon | salt |
| 2 | (15.75-ounce) cans fat-free, less-sodium chicken broth |
| 1 | bay leaf |
Directions
Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaf. Place half of the squash mixture in a blender, and process until smooth. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
Yield: 5 servings (serving size: 1 cup)
CALORIES 117 (32% from fat); FAT 4.2g (sat 0.6g,mono 3g,poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 0.0mg; CALCIUM 60mg; SODIUM 518mg; FIBER 2.1g; IRON 1mg; CARBOHYDRATE 17.3g
Source: www.cookinglight.com