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olive oil onion curry powder ground cinnamon apples vegetable broth frozen butternut squash salt sourdough rolls low-fat trans fat-free
Viewed: 62 - Published at: 3 years agoIngredients
- 3 Tbsp. olive oil
- 1/2 cup chopped onion
- 2 tsp. curry powder
- 1 tsp. ground cinnamon
- 4 Granny Smith apples, divided
- 2-2/3 cups low sodium vegetable broth
- 2-2/3 cups frozen butternut squash, thawed
- 1/2 tsp. salt
- 1/4 cup half-and-half
- 4 sourdough rolls
- 4 oz. low-fat, low-sodium swiss cheese
- 4 tsp. trans fat free canola-based soft margarine
- 32 fl oz (4 cups)
Method
- HEAT oil in a saucepan.
- Add onions, curry powder and cinnamon; saute for 3-4 minutes.
- CORE, peel and chop 2 of the apples.
- Add to pan and cook until tender.
- STIR in broth and squash.
- Season with salt.
- PUREE soup in a food processor or blender until smooth.
- Transfer back to the saucepan and add cream.
- Simmer for 10 - 15 min.
- on low heat.
- Divide evenly among 4 bowls.
- SPREAD each roll with 1 tsp.
- margarine and top with 1 oz.
- swiss.
- Enjoy with soup.
- CUT remaining 2 apples in half.
- Serve each person 1 half with their lunch.
- COMPLEMENT each meal with an 8 fl oz (1 cup) glass of CRYSTAL LIGHT.
