1 T. olive oil
\n3 Asian pears, peeled and cubed
\n1\/2 C. onion, diced
\n15 oz. can low sodium chicken broth
\n1 C. nonFat: cottage cheese
\n2 C. butternut squash cooked, peeled and cubed
\n1\/2 C. mustard
\n1 tsp. tarragon, chopped<\/p>\n
In a large sauce pan, place apple pear and onion with the oil. Cook until tender. Set aside. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and 1\/2 the chicken broth. Blend together until smooth. Add remaining ingredients and blend until smooth, but do not over blend. Pour into large saucepan to heat soup. Serve immediately.<\/p>\n
Yield: 6 servings
\nCalories: 117
\nFat: 3g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 3 Asian pears, peeled and cubed 1\/2 C. onion, diced 15 oz. can low sodium chicken broth 1 C. nonFat: cottage cheese 2 C. butternut squash cooked, peeled and cubed 1\/2 C. mustard 1 tsp. tarragon, chopped In a large sauce pan, place apple pear and onion with the oil. Cook until tender. Set aside. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and 1\/2 the chicken broth. Blend…<\/p>\n