Rhea Thomas
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« on: July 04, 2009, 04:50:27 AM » |
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Post Acorn Squash and Dried Plum Soup Acorn Squash and Dried Plum Soup
Source: California Dried Plum Board.
1/4 cup butter 1 large onion, coarsely chopped 2 cloves garlic, finely chopped 1 acorn squash, peeled, seeded and cut into 1-inch pieces (1 1/2-pounds) 1 medium potato, peeled and cut into 3/4-inch pieces 1/2 cup pitted dried plums 6 cups water 1 tablespoon chopped fresh rosemary 4 teaspoons chicken base or bouillon granules 1/2 cup reduced-fat sour cream 3/4 teaspoon salt 1/2 teaspoon ground black pepper
1. In large saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned. Add squash, potato, dried plums, water, rosemary and chicken base or bouillon; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft. 2. Remove from heat; cool slightly. Working in small batches, process vegetable mixture in blender container until smooth; return to pan. Whisk in sour cream; season with salt and pepper. Heat through before serving.
Makes 6 servings.
(Nutritional Information per serving: Calories 228; Cholesterol 28mg; % of Calories from Fat 39%; Fat 10g; Sodium 967mg; Carbohydrates 33g; Protein 4g; Fiber 4g)
Recipe provided courtesy of California Dried Plum Board.
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