1 2lb squash
2 tbls evoo
1 large onion
1 celery rib
1 carrot
6 cups broth
Rosemary

Cut squash in half, remove seeds, spray with non fat cooking spray, and cook cut face down on a foil lined pan for 40 minutes. Once the squash is removed from the oven - place evoo, onion, carrot, and celery (all chopped), in a pan over medium heat. Cook for 10 - 15 minutes until onions are slightly golden brown. Chunk the squash and add to pan. Add in 6 cups of your broth of choice - vegetable or chicken works fine. Beef would add a new flavor so go for it! Add in rosemary. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. Serve as is or use an immersion blended (that is was I did) to get the soup to a creamy perfection!

Enjoy warm or cold!

Serving Size: Makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MEGANKELLLY.

 

More Recipes Like This

• Sweet & Crispy Apple Chips
• Best Vegan Banana Bread
• Pico de Gallo (Authentic Mexican Salsa)
• ChickPeas & Spinach
• Roasted Zucchini and Yellow (Summer) Squash
• Vegan BBQ Tempeh
• FANNETASTIC FOOD'S Pumpkin Bean Dip
• Microwave Potato Chips
• Coach Nicole's Tasty Peanut Sauce
• Coach Nicole's Fresh Guacamole

Recipe Collections

Here are user created Recipe Collection which have this recipe:

• my Recipes
  by: MEGANKELLLY