Squash Soup
Nutrition
Calories: 116 kcalCarbohydrates: 14 gProtein: 12 gFat: 10 gSaturated Fat: 7 gCholesterol: 5 mgSodium: 410 mgFiber: 4 gSugar: 9 gVitamin A: 20.525 IUCalcium: 77 mgIron: 7 mg
Ingredients
- 3 cups winter squash peeled and cut into 2-inch cubes
- 6 cups stock or 6 cups water and squash water the water squash was boiled in
- 1 tbsp vegetable oil or more
- 2 whole large onion sliced
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch curry powder pumpkin pie spice, five-spice powder, fresh ginger, or cinnamon (optional choose any)
- ½ cup plain yogurt as garnish
Instructions
- Boil the squash in stock or water until soft.
- Heat the oil in a sauté pan and fry the sliced onion until browned.
- Strain the squash and puree with the onion and 1/4 to 1/2 cup of the squash water in a food processor and add salt and pepper to taste. While processing, add more of the boiling liquid or stock to achieve desired (it's up to you) consistency and any of the optional spices to taste.
- Serve with a dollop of yogurt, or mix the yogurt into the soup for a creamier version.