Frank's Recipes! Broccoli Cheese Soup

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Broccoli Cheese Soup

2 cup Butternut squash; steamed until soft
3/4 cup Low sodium beef broth
2 tsp Margarine
1/4 cup Onion; finely chopped
1 tablespoon All-purpose flour
1 cup Lowfat 1% milk
3 oz Sharp cheddar cheese; shredded
1 tablespoon Parmesan cheese; freshly grated
2 cup Broccoli florets, steamed; chopped

Yield: 4 servings

In blender or food processor, add cooked squash and broth; puree until smooth and set aside. Meanwhile, in large nonstick saucepan, melt margarine over medium-high heat. Add onion and cook, stirring constantly, until soft, 4-5 minutes. Sprinkle with flour; cook 1 minute more. Gradually add squash mixture and milk; cook, stirring gently, until just below boiling. Add cheddar and Parmesan cheeses; whisk until fully melted. Stir in broccoli; serve immediately.

Serving - about 1 cup.

1 cup = 201 calories, 10 g fat, 5 g saturated fat, 26 mg cholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein, 314 mg calcium per serving. 1/4 milk, 1/2 fat, 1 vegetable, 1 protein, 1 bread, 20 calories per serving.