Autumn Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium butternut squash, finely cubed2 medium scallions, diced fine1 medium onion, diced4 medium summer squash (zucchini), cut into discsabout 1/4lb spinach leaves, fresh2 8-oz containers sliced mushrooms6 oz precooked diced roast chicken breast, no skin2 boxes Imagine Organic Free Range Chicken Broth, low sodium variety (approx 8 cups)1 tsp garlic (minced, dried or fresh)1 tbsp basil.5 tsp black pepper1 cup extremely fine, small dry pasta (I used Delallo pasta, 'acini di pepe' style (#70, or extremely fine dot pasta) or pearl couscous, depending on your preference.
Cube the butternut squash and put it in a large stock pot. To this, add the chicken broth. Bring to a boil, reduce heat to a simmer. Add the diced scallions and onion. Let this cook at a simmer until the squash is half-soft.
Add the pasta, stirring very well so it does not clump. Then add all of the mushrooms and the disc'd summer squash, stirring occasionally to keep an eye on the pasta. Add the basil, garlic, & black pepper. When the mushrooms & summer squash have softened to a nice consistency, and the pasta is al dente, add the spinach (yes, it's a lot) and stir well so that the spinach wilts into the soup.
Makes 8 servings.
VARIATIONS: If sodium is not a concern in your diet, add salt for flavor. If you like a little zing, add some tabasco or chili paste. If you like a little sweetness, add about 2 tbsp brown sugar, which will bring out the natural sweetness of the butternut squash and the summer squash.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Add the pasta, stirring very well so it does not clump. Then add all of the mushrooms and the disc'd summer squash, stirring occasionally to keep an eye on the pasta. Add the basil, garlic, & black pepper. When the mushrooms & summer squash have softened to a nice consistency, and the pasta is al dente, add the spinach (yes, it's a lot) and stir well so that the spinach wilts into the soup.
Makes 8 servings.
VARIATIONS: If sodium is not a concern in your diet, add salt for flavor. If you like a little zing, add some tabasco or chili paste. If you like a little sweetness, add about 2 tbsp brown sugar, which will bring out the natural sweetness of the butternut squash and the summer squash.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 218.2
- Total Fat: 2.3 g
- Cholesterol: 17.3 mg
- Sodium: 127.8 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 5.7 g
- Protein: 13.7 g
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