› Holidays & Special Occasions › Thanksgiving › Fall Squash Soup
Tagged: soup, soup recipe
- This topic has 1 reply, 1 voice, and was last updated November 5, 2008 at 12:43 pm by .
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- November 5, 2008 at 12:43 pm #266004
rtebalt
Butternut and acorn squash is cooked in chicken broth, pureed and heated with yogurt to make this soup, that’s seasoned with ginger, thyme, & lime juice.
1 butternut squash (approx. 1 to 1 1/2 lbs)
1 acorn squash (approx. 1 lb)
1-2 Tbsp olive oil or vegetable oil
1 onion, chopped
3 garlic cloves, cut up
1 tsp ground ginger
1/2 tsp thyme
32 oz carton (reduced-sodium) chicken broth
1 cup fat-free or lowfat plain yogurt
1 Tbsp lime juice
1 Tbsp sugar
Store-bought garlic croutonsPreheat oven to 375. Place halved, seeded squash, cut side down, in lightly greased baking dish or pan; bake until squash is soft, about 50 min. Allow squash to cool; scoop out in chunks.Heat the oil in a soup pot; add onion and garlic. Cook until onion is translucent, about 10 min. Add squash chunks, ginger, thyme, and broth.
Bring to boil; reduce heat. Cover and simmer for 30 min. Allow soup to cool to room temp.
Puree soup in batches in blender. [At this point, the soup may be refrigerated a day ahead, or it may be frozen and thawed, to complete for serving.] Return soup to pot. Add yogurt and stir to blend.Season soup with lime juice and sugar. Simmer until heated through (but not boiling). Serve with garlic croutons.
Number of Servings: 8
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› Holidays & Special Occasions › Thanksgiving › Fall Squash Soup