Autumn Squash Soup

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* Exported from MasterCook *

 

Autumn Squash Soup

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 73

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups acorn squash -- baked and cooled

2 tablespoons frozen apple juice

1 medium onion -- chopped

2 carrots -- diced

1 medium potato -- diced

2 apples -- peeled

cored and diced

3 1/2 cups water

1 1/2 cups soy milk lite

1/8 teaspoon cinnamon

salt and pepper -- to taste

 

Serving Size 8

 

Sauté onion in apple juice until translucent, add carrots, potato, apples

and water. Bring to a boil, reduce heat and simmer for 20 minutes or until

vegetables are tender. Place cooled squash, vegetables along with stock

from vegetables in a food processor in several batches. Process each batch

to a smooth consistency. Place processed vegetables in a saucepan, add soy

milk, stir and heat on low until thoroughly heated. Add cinnamon, salt and

pepper to taste.

 

Nutritional analysis: Calories 80, Fat 0, Cholesterol 0, Carbohydrate 16.5,

Protein 2.8. Sodium 100.

 

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