Homemade squash soup is great as an appetizer, side dish or even a warm meal on a cool day!
Is this homemade squash soup good for you?
This soup has a high nutritional value. Squash is packed full of fibre and anti-oxidants. It is a good source of magnesium, calcium, iron and vitamins A & B6, and your eyes will benefit from the Vitamin C and beta carotene. Easy to make and freezes well for another day.
Ingredients:
2 tbsp. Butter
Small onion, chopped
1 stalk celery, chopped
Chopped Medium carrot
1 medium potato, cubed
2 tsp. brown sugar & butter (for squash)
2 cups cooked squash (baked in oven with butter & brown sugar)
4 cups chicken or vegetable broth (low salt)
Dash of cinnamon & allspice
Directions:
- In a large saucepan, melt butter. Add onion, celery, carrot & potato to coat with butter and sauté for about 5 minutes until slightly browned.
- Add 2 cups of broth and simmer until vegetables are tender.
- Let cool about 10 minutes, then in small batches transfer to blender, adding some squash to each batch. Blend until smooth.
- Return blended vegetables to the saucepan, add remaining broth & the rest of the squash. Sprinkle with cinnamon & allspice. Add salt & pepper to taste. Heat on low, stirring so it does not burn.
- Freezes well if there is any leftover.
Squash soup is a perfect light meal, serve it with your favourite bread!
Servings: 6-8
| Calories: 74 | Total Carbs: 11g |
| Total fat: 3.3g | Fibre: 2.1g |
| Cholesterol: 7.8mg | Sugars: 2.2g |
| Sodium: 201mg | Protein: 1.5g |
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