Cooking with Fareway: Butternut and Acorn Squash Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

DIRECTIONS

  1. Heat butter in a soup pot over medium heat.
  2. Add onions, carrot, celery, ginger and garlic.
  3. Saute , until the onions are translucent, about 5 minutes.
  4. Add broth, squash and potatoes.
  5. Bring broth to a simmer and cook until squash are tender, about 20 minutes.
  6. Strain the soup, reserving the liquid.
  7. Puree the solids and return soup to pot. A
  8. Add desired amount of reserved liquid for soup consistency.
  9. Blend well and return soup to a simmer.
  10. Season with salt and pepper as needed.

SERVINGS: Makes 8 servings

TOTAL TIME: 45 minutes

NUTRITION

70 calories; 2 g fat; 1 g saturated; 4 mg cholesterol; 200 mg sodium; 14 g carbohydrate; 4 g fiber; 1 g protein