Winter Squash Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.2
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 822.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 6.1 g
- Protein: 3.7 g
View full nutritional breakdown of Winter Squash Soup calories by ingredient
Introduction
Warm and tastey meal for the cold winter nights. Freeze and keep on hand. Low calorie Warm and tastey meal for the cold winter nights. Freeze and keep on hand. Low calorieNumber of Servings: 12
Ingredients
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Ingredients:
4 cup Butternut Squash, chopped
3 cup Acorn Squash, chopped
2 cup Zucchini green or yellow, chopped
3 Serrano Peppers, seeded - chopped
2 Jalapeno Peppers, seeded - chopped
4 Sweet bell peppers, seeded - chopped
4 Anahiem (ancho) Pepper, seeded-chopped
3 Celery stalks
2 Sweet Onions, large, chopped
2 cup Carrots, raw, , chopped
1 Rutabaga, chopped
6 Green Tomatoes, chopped
2 cup Eggplant, chopped
1 cup Apple, seeded - chopped
1 tsp Salt,
1 tsp Black Pepper
1 tsp Allspice
1 tsp Thyme, ground
1 tsp Basil, ground
1 tsp Cinnamon, ground,
1.5 tsp Parsley, ground
1/2 tsp Cilantro, ground
3 cloves Garlic, crushed
1/4 tsp Anise Seed
1/4 tsp Cream of tartar
1/4 tsp Ginger powder
1/2 tsp Rosemary, ground
4 cup Water
2 cup Vegetable Broth,
4 cup Swanson Chicken Broth Fat Free, low sodium
Directions
Put the chopped squash in stock pot with the water, salt, black pepper, all spice, garlic, cinnamon and anise seed. Bring to a boil and cook until fork tender about 20 minutes. Drain off water and reserve for later. Mash the squash or divide squash into sections and put into blender or food possessor, place in bowel and set aside.
Put the reserve water in back into the stock pot along with vegetable broth and add the remaining ingredients. Cook, stirring until tender about 20 minutes. Remove and blend till smooth. Add the vegetables, chicken broth and squash back into stockpot, Stir to mix. Let simmer on medium heat and cook until desired thickness, stirring often.
Serve and enjoy you can also grate some fresh nutmeg for added flavor when serving. Hugs
Number of Servings: 12
Recipe submitted by SparkPeople user BECCACOATS.
Put the reserve water in back into the stock pot along with vegetable broth and add the remaining ingredients. Cook, stirring until tender about 20 minutes. Remove and blend till smooth. Add the vegetables, chicken broth and squash back into stockpot, Stir to mix. Let simmer on medium heat and cook until desired thickness, stirring often.
Serve and enjoy you can also grate some fresh nutmeg for added flavor when serving. Hugs
Number of Servings: 12
Recipe submitted by SparkPeople user BECCACOATS.
Member Ratings For This Recipe
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