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Monday, September 11, 2017

BUTTERNUT SQUASH MEDLEY SOUP



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/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.

Helpful Hint:  If using commercial chicken stock, go easy on the salt addition.  Homemade chicken stock is generally less sodium-rich.

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 

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For other great Low-Carb, Gluten-Free recipes by the team & me: