roasted kabocha squash soup with sage and yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 kabocha squash (approx 5" diam) acorn squash can also be used2 T canola oil1 small onion diced2 cloves of garlic minced1 tsp mustard1/4 cup dry cooking sherryapprox. 8 sage leaves1 tsp salt3 cups vegetable broth3 cups water6 oz nonfat yogurt
Preheat oven to 400F
cut and scrape out insides of squash
cut into slices (approx 2" thick)
lay slices on roasting pan (sprayed with non-stick spray)
sprinkle coarse salt and about 2 or 3 minced sage leaves
roast in oven for approx 40 min until flesh is cooked
allow to cool
sautee onions in oil
add garlic, 3 leaves sage (minced) and mustard
add sherry
remove skin from squash and add to onions, stir to break down squash further
add broth and water and simmer till reduced
add remaining sage leaves (minced)
blend with hand blender till all chunks are smooth
add yogurt and blend
return to heat to serve hot
Serving Size: 6
cut and scrape out insides of squash
cut into slices (approx 2" thick)
lay slices on roasting pan (sprayed with non-stick spray)
sprinkle coarse salt and about 2 or 3 minced sage leaves
roast in oven for approx 40 min until flesh is cooked
allow to cool
sautee onions in oil
add garlic, 3 leaves sage (minced) and mustard
add sherry
remove skin from squash and add to onions, stir to break down squash further
add broth and water and simmer till reduced
add remaining sage leaves (minced)
blend with hand blender till all chunks are smooth
add yogurt and blend
return to heat to serve hot
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 169.8
- Total Fat: 5.9 g
- Cholesterol: 1.4 mg
- Sodium: 1,113.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.2 g
- Protein: 5.2 g
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