Appetizers / Soups / Salads

Lap-band Friendly: Silky Winter Squash Soup takes 15 minutes to prepare.

Lap-band Friendly: Silky Winter Squash Soup takes 45 minutes to cook.

Lap-band Friendly: Silky Winter Squash Soup makes 18 servings.

The ingredients for Lap-band Friendly: Silky Winter Squash Soup are:

1 medium Butternut Squash
2 large Acorn squash
(should yield 8 cups mashed)
1/2 cup of onion chopped
32 ounces Chicken Broth
14 ounces soft, silken tofu
8 ounces low fat cream cheese
1/2 tsp ground sage
1/2 tsp white pepper
1 tsp salt

Here is how you make Lap-band Friendly: Silky Winter Squash Soup:

Preheat oven to 375 degreesCut squash in half and scoop out seeds. I saved a pumpkin scooper a couple of Halloweens ago and it's makes easy business of this chore.Place squash in baking pan filled with about 1 inch of water. Squash should be flesh side down. Bake in oven for 40 minutes. When done cooking remove and let cool.When cool enough to handle scoop squash into a bowl and set aside.Saute chopped onions in butter for 5 minutes. Add sage and pepper and saute for another minute.Add chicken broth and squash to pan. Bring to boil and then lower heat to simmer.Add cream cheese and Tofu and heat through.Using a hand blender or food processor, puree the ingredients to a smooth consistency.Serve with garlic croutons as garnishNumber of Servings: 18Recipe submitted by SparkPeople user SUBPOPTART.

The nutritional information for Lap-band Friendly: Silky Winter Squash Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 124.4

• Total Fat: 5.5 g
• Cholesterol: 15.0 mg
• Sodium: 274.2 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 4.5 g
• Protein: 3.8 g