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Vegetarian squash soup healthful Thanksgiving option
November 10, 2011 - Carla Tracy
With the Thanksgiving holiday just around the corner, I am being inundated with recipes of the holiday kind. Of course, many are so calorie-laden we would need to take a nap after eating them. Here is one that stands out as being flavorful and healthful, too.
“For holiday cooks and hosts who are looking to treat their guests with a healthy, yet delicious appetizer, Ms. Ricky Eisen, President and owner of Between the Bread has released her recipe for Butternut Squash Vegetarian soup,” states the press release.
The only thing is, no amounts are given. So you must be a little savvy to figure it out for yourself. If it’s too thick, you may easily thin it with more stock.
The ingredients include:
Carrots, peeled and cut
Celery, washed and cut
Parsnip, peeled and cubed
Butternut squash, peeled and cubed
How to Make: Cut squash into 1-inch chunks. In large pot, melt butter. Add carrots, celery, parsnip, onion & garlic and cook until translucent, for about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender (about 15 to 20 minutes). Remove all vegetables with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper and fresh ginger.
Non-vegan option: Top with a dollop of creme fraiche or mascarpone cheese and serve.
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