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Vegan Squash Soup


Squash Soup recipe













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


1 each buttercup squash
1 tablespoon vegetable oil
1 each onions
1 teaspoon ginger
2 each apples
peeled, chopped
2 ½ cups vegetable stock
½ teaspoon thyme
2 tablespoons parsley leaves


Pierce squash in several places with sharp knife.

Microwave at high (100% power) for 3 minutes to soften peel.

Peel and chop 3 cups squash.

In medium saucepan, melt butter over medium heat.

Add onion and ginger.

Cook until softened, about 5 minutes, stirring constantly.

Add chopped squash, apples, stock and thyme.

Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and purée in batches in food processor or blender until smooth.

Season to taste with salt and pepper. Serve hot.

Garnish each serving with chopped parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 6841% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 11%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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