Easy and Fast Acorn Squash Broth Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 75.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 599.5 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.2 g

View full nutritional breakdown of Easy and Fast Acorn Squash Broth Soup calories by ingredient
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Introduction

Super easy and quick soup to use up what you have on hand; can be blended into a bisque, but I preferred as a broth, since I opted to omit dairy; in this case, the squash functions as a faux pasta/grain, something to chew on, but vegetative ;) Super easy and quick soup to use up what you have on hand; can be blended into a bisque, but I preferred as a broth, since I opted to omit dairy; in this case, the squash functions as a faux pasta/grain, something to chew on, but vegetative ;)
Number of Servings: 12

Ingredients

    12 cup (8 fl oz) Water*, tap;
    1 (4 inch dia) Squash, winter, acorn, raw (mine was bigger, maybe 5 in diameter; ''size doesn't matter'); can substitute different winter squash; could also use a few cups of frozen or cubed squash
    1 cup Peas and carrots, frozen; just what I happened to have on hand; could add more/less
    1 cup Tomatoes - sm cherry tomatoes
    3 medium (2-1/2" dia) Onions, raw, diced
    3 tbsp=0.25 cup Canola Oil or whatever oil you have on hand
    3 tbsp=0.25 cup Parsley, dried
    1 tbsp Salt
    1 tbsp Pepper, black
    Other herbs and spices as desired (blank canvas; use up what needs to go)

    *I also used some pan scrapings & carmelizations from other things I was cooking; could also use broth, adjusting seasons

    Could also add other vegetables, grains, legumes, cheese, croutons &/pasta; I was trying to keep this very low calorie, primarily another way to hydrate

Tips

Can also be prepared in slow cooker; either with carameilization of onions or just all dumped in

Pretty tasty for low calories


Directions

1) Prepare squash: fastest is to plunge a knife into each rib separation then microwave until somewhat tender to tender (10-30 min) This can be done hours or a day ahead, then peel and deseed when cool
OR cut in half, remove seeds and stringy pulp around seeds and roast in an oven for about half an hour, around 400F or so
OR use fresh, peeled and cubed squash
OR frozen squash
(may need to add extra simmer time if using uncooked or frozen squash)
2) Saute onion in oil, until at least translucent; I let some of mine carmelize (10-20 min);; add in squash to carmelize for a few minutes, then add water and other vegetables and seasonings; Bring to a boil, turn down and cook 20 minutes, then turn down heat and simmer until ready to serve

Serving Size: Makes 12 @ 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SPARKNB.

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