Golden Autumn Soup Low Fat Recipes

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

Steps:

• 1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
• 2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
• 3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
• 4. Puree in food processor or blender until very smooth; return to saucepan.
• 5. (Can be made ahead and frozen to this point).
• 6. Stir in cream to desired consistency.
• 7. Add wine if desired; heat slowly until very hot (do not boil).
• 8. Taste and season with salt and pepper.
• 9. Serve garnished with a sprinkle of chives and a little grated carrot.

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.