Fall Squash Soup
A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.
For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.
Nutrition Facts
Per Serving:
268 calories; protein 5.2g; carbohydrates 44.3g; fat 9.7g; cholesterol 29mg; sodium 1332.7mg.
Full Nutrition
