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No-fuss Squash Soup
This is a delicious, hardy soup for a cold winter day. Feel free to experiment with different varieties of squash and spices. Serve as a meal with a green salad and crusty whole wheat bread -- or serve a smaller portion as the first course of your holiday feast.
1 large onion, finely chopped
4 cups butternut squash, peeled and cubed
4 large carrots, peeled and chopped
2 parsnips, peeled and chopped
4 teaspoons butter
4 cups vegetable or chicken broth
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon mace (optional)
1/2 cup half and half
Salt and pepper to taste
Boil squash, carrots, and parsnips until tender; set aside. In a large pot, sauté onion with two teaspoons of butter until translucent. Add squash, carrots, and parsnips along with all spices and remaining butter; mix well over medium heat for 2-3 minutes. Then, add broth and allow it to simmer for 15 minutes. Turn off heat and let mixture cool enough to add in batches to blender. Puree all of the soup and replace back into large soup pot. Add half and half and stir well; cover and simmer over very low heat for at least ten minutes prior to serving. Add salt and pepper to taste.
Nutritional information (per serving)
185 calories
4 g protein
9 g fiber
7g fat (5g saturated)
35g carbohydrate
Portions: 2 Vegetables, 1 Extra |
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