Winter Squash Soup

From the Editors of Live Right Live Well

When shopping for frozen mashed squash, look for 10- or 12-ounce boxes in the freezer case at any supermarket, specialty shop or health food store. Since frozen mashed squash is usually made with the butternut variety, it's much higher in vitamin A content than other squash. Plus, it's a big time-saver. Thawing frozen mashed squash is so easy; just pop it in the microwave on the defrost cycle for a few minutes.

Makes 5 cups (1 cup per serving)

Ingredients
1 tablespoon olive oil
1 ½ cups finely chopped onion
2 boxes (10-12 ounces each) frozen mashed squash, thawed
2 cups lower-sodium chicken broth
1 teaspoon fresh ground ginger
¼ teaspoon ground nutmeg
2 tablespoons honey
1 tablespoon plain low-fat yogurt
10 whole-grain croutons

Directions
1. Heat olive oil in a large 5-quart stock pot over medium heat.

2. Add onions and cook about 5 minutes, until onions are soft.

3. Add squash and chicken broth and stir until combined.

4. Stir in spices and honey and cook, about 10 minutes.

5. Add soup in batches to blender or food processor and puree until smooth.

6. Ladle soup into serving bowls and top with a dollop (about ½ teaspoon) of yogurt and two croutons.

Nutrition information (per serving)
150 calories
4 g protein
24 g carbohydrates
4 g fat (0 g saturated)
5 mg cholesterol
90 mg sodium
50 mg calcium
1 mg iron
6000 IU vitamin A
16 mg vitamin C
4 g fiber

More on heartburn recipes from our sponsor

To feature this article:

please select all code below (Ctrl. + A)
copy to your clipboard (Ctrl. + C) and
paste (Ctrl. + V) into your website

<script type="text/javascript" src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/programsend/programunit.js?Page=partner/unbranded/worldnow-ftp/archive/2009-12-28/recipe/winter_squash_soup/index.html"></script>
	
	<h1>Winter Squash Soup</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

When shopping for frozen mashed squash, look for 10- or 12-ounce boxes in the freezer case at any supermarket, specialty shop or health food store. Since frozen mashed squash is usually made with the butternut variety, it's much higher in vitamin A content than other squash. Plus, it's a big time-saver. Thawing frozen mashed squash is so easy; just pop it in the microwave on the defrost cycle for a few minutes.
Makes 5 cups (1 cup per serving)
Ingredients 1 tablespoon olive oil 1 ½ cups finely chopped onion 2 boxes (10-12 ounces each) frozen mashed squash, thawed 2 cups lower-sodium chicken broth 1 teaspoon fresh ground ginger ¼ teaspoon ground nutmeg 2 tablespoons honey 1 tablespoon plain low-fat yogurt 10 whole-grain croutons
Directions 1.  Heat olive oil in a large 5-quart stock pot over medium heat.
2.  Add onions and cook about 5 minutes, until onions are soft.
3.  Add squash and chicken broth and stir until combined.
4.  Stir in spices and honey and cook, about 10 minutes.
5.  Add soup in batches to blender or food processor and puree until smooth.
6.  Ladle soup into serving bowls and top with a dollop (about ½ teaspoon) of yogurt and two croutons.
Nutrition information (per serving) 150 calories 4 g protein 24 g carbohydrates 4 g fat (0 g saturated) 5 mg cholesterol 90 mg sodium 50 mg calcium 1 mg iron 6000 IU vitamin A 16 mg vitamin C 4 g fiber
	
								More on <a href="http://www.prilosecotc.com/en_US/consumer/UnderstandingHeartburn/Pages/Recipes.aspx?TID=e09d1edb-0051-4376-a198-6752501774ae" onclick="window.open('http://www.liverightlivewell.com/partner/content/worldnow-ftp//programsend/sponsorunit/url-43/index.html'); return false;">heartburn recipes</a> from our sponsor