Savory Rosemary Squash Soup

Name: Savory Rosemary Squash Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 4 cups cooked winter squash (Hubbard Butternut Acorn etc); 2 cups ham stock chicken stock or vegetable stock; 2 tbs olive oil; 1 cup chopped scallions; 2 cups chopped celery; 1 tsp salt (to taste); 2 tbs ground white pepper; 1/2 tsp ground cumin; 1 dash Liquid Smoke; 1 tsp rosemary

(1)

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 6

Ingredients

4 cups cooked winter squash (Hubbard, Butternut, Acorn, etc)2 cups ham stock, chicken stock, or vegetable stock2 tbs olive oil1 cup chopped scallions2 cups chopped celery1 tsp salt (to taste)2 tbs ground white pepper1/2 tsp ground cumin1 dash Liquid Smoke1 tsp rosemary

Directions

In a large stock pot or dutch oven, over medium heat, saute scallions, celery, and rosemary in olive oil, until celery begins to turn translucent and tender.
Add broth and remaining dry ingredients, a dash of liquid smoke. Then stir in pureed squash.
Garnish with chopped parsley.

Yields about 6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user NOTBLUSHING.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 99.8
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 209.9 mg
Total Carbs: 12.3 g
Dietary Fiber: 1.8 g
Protein: 3.4 g

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Member Reviews

INDYMAMAOF3
This looks yummy. I can't wait to try it. - 8/30/08
EMGIAN
Yummy soup, although the recipe doesn't say how much rosemary to use. I faked it, turned out pretty well. Also, I didn't puree the squash, just smashed it up after cooking and before putting it in the broth. I like the texture better that way. - 1/23/08