"Help! There's Nothing in the Kitchen but this Squash" Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Butternut Squash, halved lengthwise and seededSplash of olive oil for roasting pan, sauteeting celery, onions, and carrots3 carrots, sliced3 stalks of celery, sliced1 onion, chopped4 bouillon cubes4 cups water1 tsp fresh ginger, minced or ground1/3 tsp oregano1/8 tsp ground cayenne peppersalt and pepper to taste
Preheat oven to 400F. Spray olive oil onto rimmed baking sheet . Place butternut squash halves cut side down on pan, spray with olive oil. Roast until soft, about 45 minutes to an hour.
Spray a saute pan with olive oil, add onion, celery, and carrots. Cook until tender, about 5 minutes on medium heat.
While the vegetables are cooking, peel the butternut squash and add to stockpot. Add the softened vegetables and remaining ingredients to stockpot. Bring to boil, cook about 20 minutes. Using either a food processor or an immersion blender, puree until smooth.
makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEPHERA.
Spray a saute pan with olive oil, add onion, celery, and carrots. Cook until tender, about 5 minutes on medium heat.
While the vegetables are cooking, peel the butternut squash and add to stockpot. Add the softened vegetables and remaining ingredients to stockpot. Bring to boil, cook about 20 minutes. Using either a food processor or an immersion blender, puree until smooth.
makes 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEPHERA.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 1.4 g
- Cholesterol: 0.6 mg
- Sodium: 872.3 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 10.3 g
- Protein: 4.1 g
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