roasted kabocha squash soup with sage and yogurt

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 169.8
  • Total Fat: 5.9 g
  • Cholesterol: 1.4 mg
  • Sodium: 1,113.1 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.2 g

View full nutritional breakdown of roasted kabocha squash soup with sage and yogurt calories by ingredient


Introduction

this soup can be made with any winter squash, nonfat yogurt gives a creamy texture with out added fat.
Optional garnish with pumpkin seeds and sprinkling of parmesan cheese (not factored into nutritional information) this soup can be made with any winter squash, nonfat yogurt gives a creamy texture with out added fat.
Optional garnish with pumpkin seeds and sprinkling of parmesan cheese (not factored into nutritional information)
Number of Servings: 5

Ingredients

    1 kabocha squash (approx 5" diam) acorn squash can also be used
    2 T canola oil
    1 small onion diced
    2 cloves of garlic minced
    1 tsp mustard
    1/4 cup dry cooking sherry
    approx. 8 sage leaves
    1 tsp salt
    3 cups vegetable broth
    3 cups water
    6 oz nonfat yogurt

Directions

Preheat oven to 400F
cut and scrape out insides of squash
cut into slices (approx 2" thick)
lay slices on roasting pan (sprayed with non-stick spray)
sprinkle coarse salt and about 2 or 3 minced sage leaves
roast in oven for approx 40 min until flesh is cooked
allow to cool
sautee onions in oil
add garlic, 3 leaves sage (minced) and mustard
add sherry
remove skin from squash and add to onions, stir to break down squash further
add broth and water and simmer till reduced
add remaining sage leaves (minced)
blend with hand blender till all chunks are smooth
add yogurt and blend
return to heat to serve hot

Serving Size: 6