Spider Web Soup
Every Halloween this Spider Web Soup is a big winner in our dining room at the Pritikin Longevity Center. It has loads of rich, velvety flavor but no added fat like butter or oil - typical ingredients in other butternut squash soups. That means our Pritikin version checks in at about one-third the calories.
Ingredients
- 1 cup onions chopped
- 1 butternut squash peeled and chopped
- 3 .5 tablespoons garlic minced
- 1 tablespoons soy sauce, low sodium
- 2 teaspoons white pepper
- 3.5 Tbsp apple juice concentrate undiluted
- 3 quarts vegetable stock (low-sodium)
- 1 Tbsp thyme (fresh) leaves picked from stems
- 1 Tbsp Italian parsely (fresh) leaves picked and chopped
- 3 cups balsamic vinegar
Instructions
- Preheat oven to 400º.
- Place the chopped onions and half of the chopped squash on a nonstick baking tray and roast in oven until fork tender, about 25 minutes.
- In a food processor, puree the roasted onions and squash.
- Add puree and rest of ingredients, except thyme and parsley, to a stockpot. Adjust seasonings to taste, if needed.
- Cook on stove over medium heat for about 20 minutes. Stir in parsley and thyme.
- To make the "spider web," pour 3 cups balsamic vinegar into a pot, bring to a boil, then simmer for about 1 hour. It should reduce down to about 1 cup and have a thick, molasses texture. Pour into a squeeze bottle. The spider itself (cute, isn't it?) is simply a plastic decoration.
Tried this recipe?Let us know how it was!