Warm Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Sunflower Oil1 large carrot, diced1 large orange bell pepper, diced3 cloves of garlic, diced1 Oriental Winter Squash (I used the red one for this. the super smooth texture when baked made it amazing for this application) baked until fork easily pierces rind then scooped out into a bowl11/4 cups frozen corn1 1/2 cups chicken (I pulled mine off the carcass, would also be excellent with turkey pastrami or ham..or nothing)SaltPepper2 tbsp hot sauce of your choice3 cups stock (I used homemade pork stock)
Makes 4 big servings or 6 little ones.
Mix squash with frozen corn and meat and set aside.
Heat oil in pan over med heat, saute garlic, carrot and pepper until tender. Salt a bit. Pepper.
Add stock. Add hot sauce. Bring to a boil and simmer until veggies are as soft as you like.
Slowly add the squash mixture. A scoop at a time and stir it in until it dissolves. Once it's all in it should be thick and creamy. Heat to desired temp and then dish up.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Mix squash with frozen corn and meat and set aside.
Heat oil in pan over med heat, saute garlic, carrot and pepper until tender. Salt a bit. Pepper.
Add stock. Add hot sauce. Bring to a boil and simmer until veggies are as soft as you like.
Slowly add the squash mixture. A scoop at a time and stir it in until it dissolves. Once it's all in it should be thick and creamy. Heat to desired temp and then dish up.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 365.2
- Total Fat: 8.7 g
- Cholesterol: 44.8 mg
- Sodium: 2,097.4 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 11.5 g
- Protein: 23.6 g
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