3 lbs squash (e.g. hubbard, turban or butternut), halved and seeded
1 medium-sized sweet potato
1 tbsp butter
1 small onion, chopped
2 ripe pears, peeled, cored, and chopped
1 tbsp fresh ginger , finely chopped
1 1/2 tbsp Mrs. Dash® Lemon Pepper Seasoning Blend
3 cups low sodium chicken stock
2 cups water
10 tsp low fat sour cream
chopped parsley, optional
Cut the squash in half and remove the seeds. Then place the squash in the microwave for 5-8 minutes or until it becomes tender.
Remove the squash and place the sweet potato in the microwave, making sure it has been pierced. Cook for 5 - 8 minutes until it turns soft.
Scoop out the squash flesh, discard the skin, and then peel and thickly slice the sweet potato.
In a large saucepan, melt the butter over medium heat. Then add the onion and cook, making sure to stir until the onion becomes tender. Afterward, add the pears, ginger, Mrs. Dash® Lemon Pepper Seasoning Blend, chicken stock, and water.
Cover and simmer the saucepan for 30 minutes. Once you’re done, remove it from heat and let it cool.
Puree the soup in a blender. After doing so, top it with low-fat sour cream and chopped parsley and then serve. Bon apetit!
Sugar: 1g
:
Calcium: 10mg
Calories: 28kcal
Carbohydrates: 1g
Cholesterol: 4mg
Fat: 2g
Iron: 1mg
Potassium: 69mg
Protein: 2g
Saturated Fat: 1g
Sodium: 37mg
Vitamin A: 49IU
