Almost Fat Free Vegetarian Butternut Squash Soup Recipes
VEGAN BUTTERNUT SQUASH SOUP
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
Provided by The Simmering Pot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
- Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g
ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP
This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."
Provided by MissLinguist
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds, peel, and cut the squash into small 1 inches cubes.
- Cut the zucchini and bell pepper into small chunks.
- Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
- Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
- Do not drain the liquid.
- Pour the soup into a blender, add spices, and blend until smooth.
Nutrition Facts : Calories 144.2, Fat 0.8, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 29.6, Fiber 5.6, Sugar 3.7, Protein 7.7
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