Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 109.2
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Cinnamon Butternut Squash Soup calories by ingredient
Report Inappropriate Recipe

Cinnamon Butternut Squash Soup

Submitted by: MEDHOPEFUL777
Cinnamon Butternut Squash Soup

Introduction

I pretty much came up with this recipe on a whim after I found a great deal on butternut squash. I wanted something easy, with relatively low calories, low sodium and high protein. I added tofu for the extra protein and for those who have never tried it, it is awesome! #1 it doesn't really have a distinct flavor of its own and it takes on the flavors of the dishes you put it in, so you won't even know it is there. Plus it gives the soup extra creaminess and of course the protein too. ENJOY! I pretty much came up with this recipe on a whim after I found a great deal on butternut squash. I wanted something easy, with relatively low calories, low sodium and high protein. I added tofu for the extra protein and for those who have never tried it, it is awesome! #1 it doesn't really have a distinct flavor of its own and it takes on the flavors of the dishes you put it in, so you won't even know it is there. Plus it gives the soup extra creaminess and of course the protein too. ENJOY!
Number of Servings: 10

Ingredients

    - One 2-pound butternut squash
    - One medium yellow onion, diced
    - One medium apple (I used Gala), chopped coarsely
    - One package soft tofu (not firm or extra firm)
    - One 12-ounce can fat-free evaporated milk
    - 2 cups of water
    - 2 tsp chicken bouillon powder
    - Cinnamon to taste
    - Large Crock pot
    - Immersion blender or regular blender

SparkPeople Sponsored Video


Directions

1. Prepare your butternut squash: Rinse and pat dry the squash with a towel. Cut off the top stem, then slice the squash in half lengthwise. Scoop out the seeds and pulp, and discard. Place the two squash halves on a microwave safe plate, stab several times with a knife, sprinkle with 1 tbsp of water over each half, cover with plastic wrap and microwave in five minute bursts checking in between to see if the squash is soft. Once you are able to push on it and leave an indentation, take out and cover with foil (over the plastic wrap) and let sit for 5 minutes. Uncover and cool until cool enough to touch.
2. While your squash is softening, dice the onion and place in the bottom of a slow cooker sprayed lightly with non-stick cooking spray. Allow to cook until squash is done in microwave, stirring occasionally.
3. Add water, apple and chicken bouillon powder to the crock pot and stir until combined.
4. Once cool to touch, scoop out insides of the butternut squash from the skin (an ice cream scooper works perfectly!) and add to the crock pot. Mix well.
5. Allow mixture to cook for approximately 2 hours until the apple are soft and can be crushed easily against the side of the crock pot with a spoon.
6. Disconnect the crockpot from power source and puree the mixture with an immersion, or puree in batches with a regular blender.
7. Add the tofu in heaping spoonfuls and blend well again until desired smoothness is achieved.
8. Add entire can of evaporated milk and cinnamon to taste. Stir well.
9. Let simmer for an additional 3+ hours, stirring occasionally. You can get away with letting it simmer for less than an hour, but honestly the longer it melds the better it tastes!


Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MEDHOPEFUL777.






Great Stories from around the Web


Rate This Recipe