Blogfinger

Squash display at the 2011 Harvest Festival, Ocean Grove. Paul Goldfinger photo. Previously posted on Oct. 7, 2011. © Blogfinger.net

Eileen fights the battle of saturated fats. Paul Goldfinger photo © Blogfinger.net

Squash is being harvested now.  Buy some fresh at the farmers’ market and try this  recipe; it is low in fat and calories, contains no meat, and meets the criteria for a “heart healthy” food.

Spicy Squash Soup

By Eileen Goldfinger, Food and Garden Editor   @Blogfinger

2 tablespoons Smart Balance margarine

1 medium onion, diced

1 pound of butternut or acorn squash, peeled, seeded, cubed

5 cups of chicken or vegetable broth

2 cloves garlic, minced

1/8th teaspoon red pepper flakes

1 teaspoon paprika

1/4 cup 2% milk

2 scallions diced (garnish)

freshly ground black pepper to taste

salt to taste

Melt margarine in a 5 quart Dutch oven.  Add onions and cook on medium heat for 10 minutes.  Add garlic and continue to cook for an additional 2 minutes.  Add the squash, broth, pepper flakes and paprika. Bring to a boil and then reduce the heat to medium-low. Cover the pot and simmer for 35 minutes until the squash is soft.  Using an immersion blender (or food processor) process until the soup is smooth.  Add salt, pepper and  milk ;  then reheat gently. Garnish each serving with some of the scallions.

This recipe, served hot, is wonderful for cold days in December, around Christmas time, so here is a bit of early holiday cheer to have with the soup.

Serves 4

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Posted in Eileen's Recipes | Tagged Eileen's Recipes: Spicy squash soup | 5 Comments

5 Responses

1. on October 18, 2015 at 4:15 pm New Kid in Town

   Paul – Kudos to Eileen! Soup was delicious with just the right amount of kick.

   
   
2. on October 7, 2015 at 9:24 pm New Kid in Town

   Paul- My belief that total fat in your diet has a direct relationship to your risk of serious illness, not eliminating butter in your diet with a chemically engineered substitute. Most people will live longer, feel better, and have less risk of early death from heart disease if they just keep their fat intake to 30 percent or less. I don’t have to tell you that. But modern nutritional information, and propaganda if you will, suggest you can be healthier by substituting natural products for artificial products. In my mind, this serves to lull people into a false sense of healthier living when they buy and use this type of product. Using quality natural ingredients in moderation is key to healthy eating and living. Just my opinion.

   
   
3. on October 7, 2015 at 8:03 am Blogfinger

   New Kid: There is a mountain of evidence that suggests we should reduce dietary saturated fats, as in butter.. Please explain your objection to Smart Balance which contains “good” unsaturated fats. —–PG

   
   
4. on October 7, 2015 at 12:21 am New Kid in Town

   Sounds delicious except for the margarine. There’s nothing “smart” about Smart Balance. I will try the recipe but substitute the real thing.

   
   
5. on October 9, 2011 at 12:41 pm Vicki

   Hi Eileen:

   Thanks for the recipe, its my all time favorite soup and now I can make it myself.

   
   

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