Zesty Squash Soup
Serves 4Ingredients
Quantity |
Ingredient |
|---|---|
| 2 | Butternut squash (about 1 3/4 pounds - total) |
| 1 tsp. | Olive oil |
| 1 tsp. | Ginger, ground |
| 1 c. | Sweet onion, chopped |
| 6 c. | Vegetable or chicken broth (low sodium) |
| 1/4 c. | Green onions, thinly sliced |
| 4 tsp. | Llow-fat yogurt |
| 4 tsp. | Dry-roasted peanuts, chopped |
Instructions
- Pierce each squash with a fork. Microwave at high for 20 minutes or until tender. Cool. Cut each squash in half lengthwise. Discarding the seeds and membrane. Remove the pulp to use for the soup.
- In a heavy saucepan, heat the oil and add the ginger and the sweet onion. Sauté until the onion is soft and golden brown.
- Add the broth and simmer for 20 minutes.
- Using a wand blender, blend the soup (while in the pot). Taste for seasoning and adjust as needed – using ginger, pepper and only if necessary, salt.
- Top each of the 4 servings with a teaspoon each of the green onion, yogurt and peanuts.
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