Winter time is soup time. I love to warm up with a hot and hardy soup and all the better if it is easy to make. Homemade soup gives you control of salt, sugar and fat and keeps life interesting. Here is my recipe for Creamy Squash Soup.
Creamy Squash Soup.
2# Turban or Kabocha Squash
1Qt. low sodium vegetable stock
Preheat your oven to 350 degrees. Pierce the squash with a short knife to allow the steam from the center cavity to escape during baking. Place on a foil lined baking sheet and bake for an hour or until the squash is soft. Cool for 30 minutes and then split the squash crosswise and scoop and discard the seeds. Quarter and peal the squash and then mash in a heavy pan and add the vegetable stock. Cook on low until the mixture purees easily. Allow to cool before pureeing and processes in batches until you have a thick soup. Serve hot with garnish of your choice.
A typical 2 C serving will be less than 200 calories with less than 10 g of sugar. Total carbs will be about less than 50 g and the sodium will be less than half of any commercial soup. Besides, it’s delicious.
Ken Corliss, OD