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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