Recipe - Broccoli Cheese Soup - Healthy

2 cup Butternut Squash
Three fourths cup Beef Broth
2 teaspoon Margarine
One fourth cup Onion; minced
1 tablespoon Flour
1 cup Milk; 1% Lowfat
3 ounce Sharp Cheddar Cheese;
shredded
1 tablespoon Parmesan Cheese
2 cup Broccoli Flowerets; steamed

Recipe By : Cooking Light Magazine

Punch holes in squash and microwave till soft. Put in blender with broth
and puree. (Can use chicken broth instead.) In large soup pan, melt
margarine over mediumhigh heat; add onion and cook until soft 45 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; whisk until fully melted. Stir in broccoli and serve immediately.

Posted to JEWISHFOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.