RECIPE
Creamy Squash Soup
Switch it up to a vegetarian meal
4
K Cals
101
Although this may seem like a winter recipe, it is delicious served at any time of the year and while the recipe suggests butternut squash, it can be made using pumpkin or any other type of squash you like. You can also switch up the chicken stock with vegetarian stock if desired.
Preparation Time: 10 min.
Cooking Time: 60 min.
Servings: 4
Cooking Time: 60 min.
Servings: 4
Nutritional Information
(Amount per serving)
Protein 4 g
Carbohydrates 15 g
Dietary Fiber 3.9 g
Fat- Total 3.23 g
Saturated 1 g
INGREDIENTS
1 ½ L chicken stock
½ teaspoon salt
500g fresh squash, diced
1 onion, chopped
2 sprigs fresh thyme, stems removed
1 garlic clove, minced
5 whole black peppercorns
1 tablespoon low-fat cream cheese
Fresh parsley, chopped, to garnish
½ teaspoon salt
500g fresh squash, diced
1 onion, chopped
2 sprigs fresh thyme, stems removed
1 garlic clove, minced
5 whole black peppercorns
1 tablespoon low-fat cream cheese
Fresh parsley, chopped, to garnish
PREPARATION
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Using a stick blender, blend until smooth then bring to a boil again. Reduce heat to low and simmer for another 15 minutes - uncovered. Stir in the cream cheese then pour into soup bowls and garnish with fresh parsley.
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