Butternut Squash SoupSubmitted by: HEALTHIERNOW1
IntroductionThis is a spectacular butternut squash soup which warms in up on a cold winters day. So healthy and flavorful. This is a spectacular butternut squash soup which warms in up on a cold winters day. So healthy and flavorful.
2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 tbsp grated ginger root
11/2 tsp ground cumin
6 cups peeled, cubed butter nut squash
2 cups low fat, low sodium chicken broth
1 1/2 cups unsweetened carrot juice( organic)
1/4 cup frozen pineapple juice concentrate
1 tsp grated orange zest
1/2 tsp salt ( this can be reduced to 1/2 tsp)
1/2 tsp freshly ground pepper
Light sour cream ( option not in calorie count)
Stir in ginger root and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12 to 14 minutes, or until squash is tender.
Working in batches, transfer soup to a blender or food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light low fat sour cream in the center and chopped parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERNOW1.