SparkPeople Advertisers Keep the Site Free

4.7 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.2 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 3.7 g

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

Winter Squash Soup

Submitted by: BECCACOATS
Winter Squash Soup

Introduction

Warm and tastey meal for the cold winter nights. Freeze and keep on hand. Low calorie Warm and tastey meal for the cold winter nights. Freeze and keep on hand. Low calorie
Number of Servings: 12

Ingredients

    Ingredients:


    4 cup Butternut Squash, chopped
    3 cup Acorn Squash, chopped
    2 cup Zucchini green or yellow, chopped
    3 Serrano Peppers, seeded - chopped
    2 Jalapeno Peppers, seeded - chopped
    4 Sweet bell peppers, seeded - chopped
    4 Anahiem (ancho) Pepper, seeded-chopped
    3 Celery stalks
    2 Sweet Onions, large, chopped
    2 cup Carrots, raw, , chopped
    1 Rutabaga, chopped
    6 Green Tomatoes, chopped
    2 cup Eggplant, chopped
    1 cup Apple, seeded - chopped
    1 tsp Salt,
    1 tsp Black Pepper
    1 tsp Allspice
    1 tsp Thyme, ground
    1 tsp Basil, ground
    1 tsp Cinnamon, ground,
    1.5 tsp Parsley, ground
    1/2 tsp Cilantro, ground
    3 cloves Garlic, crushed
    1/4 tsp Anise Seed
    1/4 tsp Cream of tartar
    1/4 tsp Ginger powder
    1/2 tsp Rosemary, ground
    4 cup Water
    2 cup Vegetable Broth,
    4 cup Swanson Chicken Broth Fat Free, low sodium

Directions

Put the chopped squash in stock pot with the water, salt, black pepper, all spice, garlic, cinnamon and anise seed. Bring to a boil and cook until fork tender about 20 minutes. Drain off water and reserve for later. Mash the squash or divide squash into sections and put into blender or food possessor, place in bowel and set aside.
Put the reserve water in back into the stock pot along with vegetable broth and add the remaining ingredients. Cook, stirring until tender about 20 minutes. Remove and blend till smooth. Add the vegetables, chicken broth and squash back into stockpot, Stir to mix. Let simmer on medium heat and cook until desired thickness, stirring often.
Serve and enjoy you can also grate some fresh nutmeg for added flavor when serving. Hugs


Number of Servings: 12

Recipe submitted by SparkPeople user BECCACOATS.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This was very tasty but also very labor intensive. Eggplants and sweet onions are out of season, so I subbed more zucchini and yellow onions. Next time, I'll only use 1 serrano. I like spicy food, but my husband thought it was too hot. Served with homemade wheat bread - delicious. - 11/10/08

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I made this a it was nice and thick with lots of flavor. I actually added more hot peppers and did the fresh nutmeg after dishing it up. Family eat it up. Great for end of garden dish - 10/23/08

    Was this review helpful?   yes  No
  • This was easy to make and very tastey Thank you for sharing - 6/5/09

    Was this review helpful?   yes  No
  • I am going to try this one day. Just pointing out that you used "bowel" in stead of bowl, and it made my husband and I laugh... quite a bit. So thank you for that :) - 1/10/09

    Reply from BECCACOATS (1/13/09)
    Oh Goodness ;}
    Glad you got a good Laugh, they say it is good for the soul and mind
    Enjoy!


    Was this review helpful?   yes  No
  • This looks too tasty to pass by. Have printed recipe and will try, need to by a couple of the spices first. Thank you for sharing! - 11/9/08

    Was this review helpful?   yes  No