Danny Seo's 5 Ingredient Squash Soup
- Number of Servings: 3
Ingredients
3 1/2 lbs yellow squash, chopped 2 oz shallots minced1 1/2 quarts vegetable stock6 tbsp rolled oats1 oz parsley chopped
Sauté shallots in about 1 tbsp of olive oil until soft. Add squash, cook and cover for about 8 minutes.
Remove cover and stir in enough stock to cover vegetables. Add oatmeal and bring to a boil, then simmer for about 15 minutes (until squash is tender).
In batches, puree in a blender until smooth, adding remaining stock when needed.
Salt and pepper to taste and add chopped parsley to garnish.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user DZELKIN.
Remove cover and stir in enough stock to cover vegetables. Add oatmeal and bring to a boil, then simmer for about 15 minutes (until squash is tender).
In batches, puree in a blender until smooth, adding remaining stock when needed.
Salt and pepper to taste and add chopped parsley to garnish.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user DZELKIN.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 969.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.5 g
- Protein: 3.3 g
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