Squash Soup

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