Butternut Bevy SoupSubmitted by: AWOLF24
IntroductionThis recipe is from the vegetarian Horn of the Moon cookbook. I picked a low-sodium fat free vegetable stock for the nutritional calculations, but you can use any you like. Chicken stock works great though then, of course, it would not be vegetarian. This recipe is from the vegetarian Horn of the Moon cookbook. I picked a low-sodium fat free vegetable stock for the nutritional calculations, but you can use any you like. Chicken stock works great though then, of course, it would not be vegetarian.
6 c peeled and cubed butternut squash (approx. 1 large squash)
5 c vegetable or chicken broth
2 T olive oil (sunflower or sesame work fine too)
2 c chopped onions
1 t dried thyme
4 T margarine
1/3 c white flour
3/4 c fat free half and half
1/2 t ground ginger
1 T soy sauce (I use low sodium)
black pepper to taste
Sliced or chopped roasted almods to garnish
Combine squash and stock in a soup pot, bring to boil, then lower heat, cover and cook until tender, approx. 25 min.
Meanwhile, heat oil in frying pan and saute the onions and thyme until tender and lightly browned. Add to the squash mixture.
Puree the squash and onions in a blender until almost smooth, leaving a few chunks. Or if you have an immersion blender, blend right in the soup pot - works GREAT!
In the frying pan again, melt the butter over low heat, add flour, stir 1 - 2 min. until well mixed and slightly browned. Add half and half and stir until well blended. Add to the soup and return to a simmer. Add ginger, soy sauce and ground pepper to taste. Simmer 15 minutes uncovered and serve. Garnish with almonds (almonds not included in nutritional count).
Number of Servings: 6
Recipe submitted by SparkPeople user AWOLF24.