Sweet Squash Soup
Sweet Squash Soup recipe
Yield
16 servingsPrep
15 minCook
45 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
butternut squash
|
*
|
| 1 ½ | cups |
onions
sliced |
|
| 1 ½ | cups |
apples
peeled, chopped |
*
|
| 1 | cup |
carrots
chopped |
|
| 2 | teaspoons |
ginger
minced fresh |
|
| 5 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
butternut squash
|
*
|
| 355 | ml |
onions
sliced |
|
| 355 | ml |
apples
peeled, chopped |
*
|
| 237 | ml |
carrots
chopped |
|
| 1E+1 | ml |
ginger
minced fresh |
|
| 1.2 | l |
water
|
|
Directions
Put the whole squash in a microwave oven and cook on high power for 8 minutes.
Peel the squash and cut into cubes.
Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes.
Place the soup in a blender or food processor, in batches, and blend until smooth and creamy.
Serve with pumpkin seeds and a swirl of sour cream if desired.
