Butternut Squash Soup

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* Exported from MasterCook *

 

Butternut Squash Soup

 

Recipe By :David & Rachelle Bronfman - CalciYum! Delicious Calcium-Rich

Dairy-Free Vegetarian Recipes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large butternut squash

1 tablespoon olive oil

1 small onion -- chopped

1 large leek, white part only -- thinly sliced

4 1/2 cups vegetable stock

2 cups finely chopped broccoli

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/8 teaspoon nutmeg

4 cups packed finely chopped turnip greens or

collard greens -- steamed

1 cup soy milk (calcium fortified)

black pepper to taste

chopped chives

 

Cut squash in half and remove seeds. Peel and chop squash into 2-inch chunks.

 

In a large pot with a lid, heat oil over medium heat. Add onin and leek; saute

for 3 minutes.

 

Stir in stock, squash, broccoli, salt, thyme, sage, and nutmeg; bring to a boil.

Reduce heat, cover and simmer 30 minutes.

 

In batches, using a food processor or blender, puree soup. Return soup to pot.

Stir in greens and soy milk; simmmer 3 minutes. Serve garnished with chopped

chives.

 

 

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Per serving: 277 Calories (kcal); 5g Total Fat; (16% calories from fat); 8g

Protein; 55g Carbohydrate; 2mg Cholesterol; 1587mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0