October 7, 2013

Squash Soup

This soup is a variation of HH Butternut Squash Soup only in that I've used 2 different kinds of squash instead of butternut squash which is what the original recipe calls for. It's a perfect low calorie and very delicious fall meal. You can eat huge bowls of it and never gain weight as it doesn't have a drop of fat in it. 

Prep Time: 20 min (with pre-roasted squash)

Ingredients (Serves 2):

  1. 1 Medium Acorn Squash (~1 cup cooked flesh)
  2. 1 Medium Carnival Squash (~ 2 cups cooked flesh)
  3. 4 cups Water or Home-made Vegetable Broth
  4. 1-2 tsp Cumin Powder
  5. 1 tbsp Penzey's Curry Powder
  6. Salt and Pepper, to taste
  7. 2 tbsp Tofutti Cream Cheese (optional)
I usually roast squash the day I buy them and often roast multiple different varieties at the same time. To roast, preheat oven to 375 ° F. Wash squash well and using a sharp knife and a steady hand slice each squash in half. Using a spoon, remove all seeds and strings from the hollow center set aside. Place each half, cut-side-down, on a cookie sheet or an oven safe baking dish and and bake for 45-60 minutes, until a pin inserted into the flesh glides in and out easily with minimal pressure. Some caramelization around the bottom is normal and will only add to the flavor of this soup.  A good sign is when the skin starts to sag or becomes much darker in color. Remove from oven, allow to cool and scoop out flesh into a tupperware container if saving for later. If making the soup immediately, transfer to a blender). I use a stick blender so I just transfer to my cooking pot. Once roasted, the flesh can be frozen until ready to use or stored refrigerated for 2-3 days.  To the pot, add vegetable broth and spices and blend using an immersion blender until smooth. Continue to gently heat on the stove over low heat, until bubbly. Add salt to taste and stir in some tofutti cream cheese to add a creamy texture (I don't always use this but for guests it adds that extra decadence). Serve hot with freshly cracked black pepper. Yum!

Nutrition Facts (Per Serving)*: Calories 116 (Fat Calories 31)
Total Fat 3.5 g; Carbohydrates 20.4 g; Fiber 3.7 g; Sugars 4.1 g; Protein 3.2 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

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