Mommy's yummy squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large butternut squash, roasted, peeled and pureed1 carton Swanson vegetable broth1/2 stick of regular salted butter1 cup skim milk-- May use 3/4 for even thicker soup!3 tablespoons cornstarch1 tsp cream of tartar
This dish has such a long prep time because it takes about an hour to roast a large butternut squash. To roast squash: Cut in half length wise, remove seeds and seed pulp. Place fleshy side up on baking sheet and bake in oven at 425 for 1 hour to 1 hour and 15 minutes. Squash is done when it begins to weep or can be easily pierced with a fork. Check for doneness in thickest part of squash.
Peel squash (this can be done before roasting, but I usually just scoop out the insides and add to recipe.)
Puree squash for a less lumpy soup and then add to the recipe, or just follow the directions below for the way I make it at home.
To make soup:
Place roasted, peeled squash In a large mixing bowl. Add vegetable broth. With electric beaters, beat until there are no visible (large) lumps of squash. Place in a medium cooking pot on top of stove on high. Add cornstarch, 1 tablespoon at a time, mixing with electric beaters in between each tablespoon. Add skim milk and very soft or melted 1/2 stick of butter. Use electric mixer and beat well. Last, add 1 tsp cream of tartar and beat with electric mixer. Once soup begins to boil, turn heat to low and stir frequently. Soup is done when the consistency of soft pudding, and heated through.
Serve hot,
Makes roughly 8-10 1 cup servings.
*I often add various spices to my soup. Sometimes I add rosemary and black pepper, other times I add a bit of onion and sea salt. Be creative, this is a soup that can take it!
Number of Servings: 8
Recipe submitted by SparkPeople user MELISSABRENNAN.
Peel squash (this can be done before roasting, but I usually just scoop out the insides and add to recipe.)
Puree squash for a less lumpy soup and then add to the recipe, or just follow the directions below for the way I make it at home.
To make soup:
Place roasted, peeled squash In a large mixing bowl. Add vegetable broth. With electric beaters, beat until there are no visible (large) lumps of squash. Place in a medium cooking pot on top of stove on high. Add cornstarch, 1 tablespoon at a time, mixing with electric beaters in between each tablespoon. Add skim milk and very soft or melted 1/2 stick of butter. Use electric mixer and beat well. Last, add 1 tsp cream of tartar and beat with electric mixer. Once soup begins to boil, turn heat to low and stir frequently. Soup is done when the consistency of soft pudding, and heated through.
Serve hot,
Makes roughly 8-10 1 cup servings.
*I often add various spices to my soup. Sometimes I add rosemary and black pepper, other times I add a bit of onion and sea salt. Be creative, this is a soup that can take it!
Number of Servings: 8
Recipe submitted by SparkPeople user MELISSABRENNAN.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 5.9 g
- Cholesterol: 15.9 mg
- Sodium: 773.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g
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