The recipe Bariatric Butternut and Pear Soup
Bariatric Butternut and Pear Soup recipe is a Soup meal that takes 80 minutes to make. If you enjoy for Soup, you will like Bariatric Butternut and Pear Soup!
Bariatric Butternut and Pear Soup
- What Course Is Bariatric Butternut and Pear Soup?
- How Long Does Bariatric Butternut and Pear Soup Recipe Take To Prepare?
- How Long Does Bariatric Butternut and Pear Soup Recipe Take To Cook?
- How Many Servings Does Bariatric Butternut and Pear Soup Recipe Make?
- What Are The Ingredients For Bariatric Butternut and Pear Soup Recipe?
- How Do I Make Bariatric Butternut and Pear Soup?
- What's The Nutritional Info For Bariatric Butternut and Pear Soup?
- What Type Of Cuisine Is Bariatric Butternut and Pear Soup?
- What Dietary Needs Does Bariatric Butternut and Pear Soup Meet?
Bariatric Butternut and Pear Soup |
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This is for Lap-banders who are 6 months or more post-op unless you do not use the pecans. Without the pecans, it can be used anytime from the soft-foot stage on. What Course Is Bariatric Butternut and Pear Soup?Bariatric Butternut and Pear Soup is for Soup. How Long Does Bariatric Butternut and Pear Soup Recipe Take To Prepare?Bariatric Butternut and Pear Soup takes 20 minutes to prepare. How Long Does Bariatric Butternut and Pear Soup Recipe Take To Cook?Bariatric Butternut and Pear Soup takes 80 minutes to cook. How Many Servings Does Bariatric Butternut and Pear Soup Recipe Make?Bariatric Butternut and Pear Soup makes 12 servings. What Are The Ingredients For Bariatric Butternut and Pear Soup Recipe?The ingredients for Bariatric Butternut and Pear Soup are: 1 medium onion, sliced2 small pears (5-6 ounces each), unpeeled, halved, cored and diced 3 springs thyme 2 Tablespoons Extra Virgin Olive Oil 1 large butternut squash (about 2 pounds), halved, seeds removed, unpeeled 1 cup SWANSON'S® Chicken Broth, 33% Less Sodium and Fat Free 2 cups Nonfat Milk Garnish: 1/4 cup toasted pecan pieces How Do I Make Bariatric Butternut and Pear Soup?Here is how you make Bariatric Butternut and Pear Soup: 1. Preheat oven to 400° F. 2. In a baking pan, place the onion, pears, thyme, and extra virgin olive oil. 3. Place the unpeeled squash halves on top of this mixture.4. Roast the squash in the oven for about 50-60 minutes, until you can get a fork through the squash. Remove from the oven and let cool slightly.5. Scoop out the squash and discard the peel. 6. Place the squash and contents of the pan in batches through a blender or food processor.7. Pour the contents of the blender into a stockpot.8. Add the chicken stock and let simmer for 10 minutes.9. Add the milk and simmer for about 5-8 minutes.10. Garnish each bowl with toasted pecan pieces.Makes 12 one-half cup servings.If pecan garnish is not used, reduce nutrition information (per serving) as follows:-17 calories-1.8 grams fat -0.15 saturated fat -0.53 polyunsaturated fat -1.0 monounsaturated fat-10.16mg potassium-0.34 carbohydrates -0.24 dietary fiber -0.1 sugars-0.23 proteinNumber of Servings: 12Recipe submitted by SparkPeople user LAPBAND2008.What's The Nutritional Info For Bariatric Butternut and Pear Soup?The nutritional information for Bariatric Butternut and Pear Soup is:
What Dietary Needs Does Bariatric Butternut and Pear Soup Meet?The dietary needs meet for Bariatric Butternut and Pear Soup is Low Fat |
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