Holiday Recipes Part 2 - Soup!

As promised, a delicious holiday soup recipe that you can serve before or with your meal.  H3I’s Roasted Butternut Squash Soup is filled with nutrients and is low in calories too!  Make use of the seasonal vegetables with this tasty treat.

Roasted Butternut Squash Soup
Serves: 6  Serving Size: 1/2 cup  Calories: 50  Fat: 1 gram

1            Butternut squash
1 cup     Chicken stock, low sodium
1/4 cup  Apple Juice
1/2         Onion, diced
1             Celery stalk, washed, diced
1             Carrot, peeled, washed, diced
1/8 tsp   Cinnamon, ground
1 tbsp     Butterbuds

Preheat oven to 350 degrees F.

Cut butternut squash in half, place in baking pan with 1/2″ of water.

Bake in oven for about 30 minutes.  Let cool slightly, then peel off skin.

In a medium pot, saute carrots, onions and celery.

Add roasted squash to pot and mix well.

Place vegetables into a blender and puree until smooth.

Return back to pot and remaining ingredients and let simmer on low for about 15 minutes to let the seasonings marinate.

Serve warm before your favorite course.

Stay tuned tomorrow for the main course!

Add comment December 13th, 2007