Almost Fat-Free Vegetarian Butternut Squash Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
2 cups vegetable broth (may substitute water) |
1 lb butternut squash (half of a medium-sized squash) |
1 small zucchini |
1/2 cup red lentil |
1/2 red bell pepper |
1/2 teaspoon curry powder |
1/4 teaspoon nutmeg |
black pepper |
Directions:
1. Remove seeds, peel, and cut the squash into small 1 inches cubes.
2. Cut the zucchini and bell pepper into small chunks.
3. Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
4. 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).
5. Do not drain the liquid.
6. Pour the soup into a blender, add spices, and blend until smooth.
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