Vegan Squash Soup
Squash Soup recipe
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
buttercup squash
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
ginger
grated |
|
| 2 | each |
apples
peeled, chopped |
|
| 2 ½ | cups |
vegetable stock
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
buttercup squash
|
* |
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
ginger
grated |
|
| 2 | each |
apples
peeled, chopped |
|
| 591 | ml |
vegetable stock
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
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.
