Preparation / Directions:
In blender or food processor, add cooked squash and broth; puree until smooth and set aside.
Meanwhile, in large nonstick saucepan, melt margarine over medium-high heat. Add onion and cook, stirring constantly, until soft, 4-5 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 cheeses; whisk until fully melted. Stir in broccoli; serve immediately.
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Nutritional Information:
201 calories, 10 g fat, 5 g saturated fat, 26 mg cholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein, 314 mg calcium per serving. |
