Two Squash Soup
Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.
Yield: 12 8-ounce serving
- 1 cup onions chopped
- 1 butternut squash cut in half and seeds scooped out
- 2 acorn squash cut in halves and seeds scooped out
- 3.5 tablespoons garlic minced
- 2 teaspoons white pepper
- 3.5 tablespoons apple juice concentrate (frozen)
- 2 quarts vegetable stock (low-sodium)
- 1/2 cup Italian parsley minced
- 1 rosemary stem fresh
- fresh herbs like parsley or mint. (optional)
- Preheat oven to 400 degrees.
- Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides up), about 40 to 60 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
- Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
- Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.
- Add parsley and serve