Two Squash Soup
Description
Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.
Ingredients
At a glance
Soups & Stews
Vegetable
Makes
12 (8-ounce servings)
- 1 cup onions, chopped
- 1 butternut squash, cut in half and seeds scooped out
- 2 acorn squash, cut in halves and seeds scooped out
- 3½ tablespoons garlic, minced
- 2 teaspoons white pepper
- 3½ tablespoons apple juice concentrate
- 2 quarts low-sodium vegetable stock
- ½ cup Italian parsley, minced
- 1 stem fresh rosemary
Methods/steps
- Preheat oven to 400 degrees.
- Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides down), about 25 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
- Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
- Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.
- Add parsley and serve
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