Saturday, November 29, 2008

Winter Squash Soup

1 Delicata Squash
1 Acorn Squash
1 can FF Broth (chicken or vegetarian)
1 tbsp light butter
1 medium onion, diced (I used a small white onion and half a small red onion)
pinch of crushed dried basil
3 pinches of dried rosemary
2 pinches of dried thyme
1 pinch of dried sage
garlic salt
pepper

Cut squash in half and deseed. Reserve seeds to make toasted squash seeds. Steam squash. Remove pulp and toss skins.

Saute onions until soft in the butter. Add seasonings and squash and heat on low for another 5 minutes. Add broth and simmer for 10-20 minutes.

Blend mixture in blender until desired consistency. Enjoy!

NOTES: My recipe = 4.5 cups which I divided into 4 servings. The points will vary based on the amount of squash you use as well as the butter you choose to add. You can make it core by subbing ut the butter for healthy oils.
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