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Broccoli Cheese Soup
2 Cups Butternut Squash
3/4 Cup Beef Broth
2 Teaspoons Margarine
1/4 Cup Onion -- diced
1 Tablespoon Flour
1 Cup 1% low-fat milk
3 Ounces lowfat cheddar cheese -- shredded
1 Tablespoon Parmesan Cheese
2 Cups Broccoli Flowerets -- steamed
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 medium-high heat; add onion and cook 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; whisk until fully melted. Stir in broccoli and serve immediately.
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