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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 922.5 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 11.1 g
  • Protein: 3.3 g

View full nutritional breakdown of SQUASH SOUP calories by ingredient
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SQUASH SOUP

Submitted by: BETTYVALINE

Introduction

IF YOU AREN'T CONCERNED ABOUT FATS, DRIZZLE EACH SERVING WITH A LITTLE OLIVE OIL. HALF AND HALF FOR THOSE WHO WANT TO INDULGE-TOMATOES MAY BE GOOD TOO...LET ME KNOW IF YOU AREN'T CONCERNED ABOUT FATS, DRIZZLE EACH SERVING WITH A LITTLE OLIVE OIL. HALF AND HALF FOR THOSE WHO WANT TO INDULGE-TOMATOES MAY BE GOOD TOO...LET ME KNOW
Number of Servings: 8

Ingredients

    9 CPS CHOPPED SQUASH
    3 LEEKS
    2 TB MTC OIL
    3 CLOVES GARLIC
    1 TB GINGER-LESS FOR POWDERED
    4 CUPS BROTH
    1/2 TSP GROUND CINNAMON
    1/4 TSP GROUND NUTMEG
    1.5 TSP SALT
    .5 TSP PEPPER

Directions

SLICE LEEKS VERTICALLY. DONT USE GREEN OR ROOT AREA. CHOP LEEKS INTO 1/2 INCH PIECES. ADD OIL TO LARGE POT ON MED HEAT. ADD LEEKS. SAUTE 5 MIN-ADD REMAINING INGREDIENTS. COVER AND SIMMER OVER LOW HEAT FOR 45 MIN TO 1 HOUR TIL SQUASH IS DONE. BLEND OR USE FOOD PROCESSOR UNTIL NOT QUITE SMOOTH TO KEEP TEXTURE.

Serving Size: 4






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