Squash Soup

Veggetable soup that is sweet, refreshing and creamy without the calories!

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Member Recipe By sarazwork

ingredients 13
Prep Time 10 min
Total Time 60 min

Ingredients

2: pkg. of pre-cut butternut squash. (Or 2 whole butternut squash, peeled & cubed)

2: cans chicken broth (optional) for vegetarians can substitute soy broth or vegetable broth.

: 3 or 4 ripe apricots

: Juice of 1 lemon

1: medium onion chopped

1: carrot - peeled and diced

1/2: green pepper seeded and chopped

1/2: red pepper seeded and chopped

: 2 or 3 mushrooms cleaned and sliced

1: roma tomato (optional)

: miscellaneous vegetables - zucchini, cauliflower, potatoes, leeks (optional)

: Mrs. Dash or some other mixed dried herbs to taste.

: Salt and pepper to taste.

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Directions

1 Place the butternut squash, chicken broth, and 1/2 of the onion in the pot.
2 Boil until it turns to mush.
3 Pour the squash into a blender, blend until smooth.
4 Then put it back into the pot and bring it to a boil.
5 Add the onions, carrots, cauliflower, broccoli, potatoes and peppers.
6 Cook until the vegetables are fork tender. Season with dried herbs. Add salt as desired.
7 Add mushrooms, tomato, zucchini and any other tender vegetables 5 to 7 minutes before serving.
8 Do not overcook.
9 Serve with a garnish such as green onions, sour cream or parsley.

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Review & Comments

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sarazwork

report Posted Nov. 6, 2010 3:46 PM

You can add a little cream to this soup if you desire a creamier texture, but this recipe is very smooth and quite creamy to begin with. It is also a little on the sweet side.