Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.
1butternut squashcut in half and seeds scooped out
2acorn squashcut in halves and seeds scooped out
3.5tablespoonsgarlicminced
2teaspoonswhite pepper
3.5tablespoonsapple juice concentrate (frozen)
2quartsvegetable stock (low-sodium)
1/2cupItalian parsleyminced
1rosemary stem fresh
fresh herbslike parsley or mint. (optional)
Instructions
Preheat oven to 400 degrees.
Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides up), about 40 to 60 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.