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Winter Squash Soup

Thrifty.Chef's picture
Ingredients
  Water/Chicken broth 3 1⁄2 Cup (56 tbs)
  Salt 1⁄2 Teaspoon
  Butternut squash 2 Pound, peeled, halved, seeded, and diced (1 Large Piece)
  Garlic 10 Clove (50 gm), peeled and quartered
  Stale white bread slice 2 , with the crusts removed, diced
  Black pepper 1⁄4 Teaspoon
  Dried basil 1 Teaspoon, crumbled
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
Directions

1. Bring the water and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally.
2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter, Everyday
Restriction: 
Vegetarian
Ingredient: 
Squash
Cook Time: 
28 Minutes

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4.258335
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1092 Calories from Fat 495

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1254.3 mg52.3%

Total Carbohydrates 149 g49.8%

Dietary Fiber 23.4 g93.7%

Sugars 20.8 g

Protein 17 g33.3%

Vitamin A 1988.9% Vitamin C 415.6%

Calcium 68% Iron 65.7%

*Based on a 2000 Calorie diet

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Winter Squash Soup Recipe