BUTTERNUT SQUASH MEDLEY SOUP
A delicious soup with lots of healthy veggies in it. They are pureed although the subtle flavor that comes through is that of butternut squash, which is
good. I felt so healthy eating this
soup…all those bright vegetables and anti-oxidants can only be good for
us. I love making my soups with homemade
chicken stock. I use a leftover
rotisserie chicken, place it in the crock-pot along with a carrot and an onion,
1 tsp salt, 1 tsp black pepper and 1 tsp dried parsley. Cook on low
overnight. Drain and place chicken stock in
airtight container in the fridge or freezer depending on when you would like to
use it. I try to make sure I always have
some in the freezer.
8 cups
homemade chicken stock,* (2 L)
divided
1 tsp salt, OR to taste (5 mL)
1 tsp black pepper (5 mL)
2 red bell peppers, chopped
(10 oz; 300 g)
10 oz zucchini, chopped (300 g)
4 oz regular cream cheese (125 g)
1, 15-oz can butternut squash (425 g)
(Farmer’s Market®)
1/2 cup whipping cream (125 mL)
In
large, deep pot, over medium heat, combine 4 cups (1 L) chicken stock, salt,
pepper, bell peppers and zucchini. Cook
about 15 minutes, or until the vegetables are tender. Allow soup to cool 15 minutes.
Then
blend with cream cheese in blender until smooth. Usually it will all fit in the blender. Return to pot along with 4 cups (1L) chicken
stock and the Butternut squash and cream.
Bring to boil and lower heat, cooking about 10 minutes. (Be careful as
when this soup boils, it could boil over).
Serve.
Yield: 10 servings
1 cup
(250 mL) per serving
141.0
calories
7.1
g protein
8.8
g fat
2.2 g fiber
6.9
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: