Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Butternut Squash (or acorn squash)Garlic - 20 clovesChicken Stock 6 CupsLeeks - 2Tofu - Soft 340g Pkg
When using butternut squash cut off skin carefully with serated knife.. slowly. When using acorn squash, cut in half, scoop out seeds, cut into chunks. Its much easier to remove the skin when its cooked.. MUCH EASIER.
Put garlic cloves (still in skin but not the papery part) into foil pouch. Drizzle both squash and garlic with a little olive oil. Put everything into a roasting pan at 350°F for one hour.
While this is roasting, slice up leeks and saute in olive oil until carmalized.
When everything is cooked put small batches of chicken stock, garlic and leeks into your blender or food processor until smooth. Also add your tofu at this time, or blend until smooth and add separately. Then put into large pot to simmer.
The total amount of chicken stock you will need will largely depend on how much squash you are using. You want a nice smooth but fairly thick soup.
Number of Servings: 15
Recipe submitted by SparkPeople user BECCIVANNI.
Put garlic cloves (still in skin but not the papery part) into foil pouch. Drizzle both squash and garlic with a little olive oil. Put everything into a roasting pan at 350°F for one hour.
While this is roasting, slice up leeks and saute in olive oil until carmalized.
When everything is cooked put small batches of chicken stock, garlic and leeks into your blender or food processor until smooth. Also add your tofu at this time, or blend until smooth and add separately. Then put into large pot to simmer.
The total amount of chicken stock you will need will largely depend on how much squash you are using. You want a nice smooth but fairly thick soup.
Number of Servings: 15
Recipe submitted by SparkPeople user BECCIVANNI.
Nutritional Info Amount Per Serving
- Calories: 50.2
- Total Fat: 0.7 g
- Cholesterol: 1.6 mg
- Sodium: 509.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.4 g
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