My husband has been craving pumpkin soup and since I can’t find pumpkin I decided to try a squash soup and see how it goes. I’m on a low-fat diet (per doctor’s orders) and I searched for a recipe to guide me on the Spark Recipes app on my phone. I roasted two chicken breast halves, with the bone, to shred and mix in. My soup came out a little sweet and the chicken but the chicken mellowed it out to the perfect flavor. This is what I came up with:
Squash Soup
Ingredients:
1 large squash
1 med sweet potato
2 granny smith apples
4 inches of ginger
1 med onion
4 cups low fat chicken stock
1 tbsp butter
1 tsp cinnamon
1 tsp nutmeg
Method:
Cut onion into eighths and cook it in the butter until it starts to turn a little brown. Add chicken stock, squash, ginger and sweet potato and cook on a med heat, stirring occasionally. When squash and potatoes are cooked, but not falling apart, add apples, cinnamon and nutmeg. Cook until apples are soft. Puree in blender and enjoy :).
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As I said, mine came out a little sweet. You can replace the sweet potatoes for regular potatoes if you want or use one apple instead of two. I was just having fun with this recipe and I’m going to continue to try different ingredients with it. Since Fall/Winter is coming, I’ll definitely post any good soup recipes that I’ve experimented with that work.
xx
This sounds amazing. I’m going to have to try it!!!
Please let me know how it comes out 🙂