Winter Squash And Brussel Sprout Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Using frozen veggies makes the prep for this licketty split. Very healthy and elegant. Low fat and low cal yet super delish. Add a dollop of creme fraiche or greek yoghurt for presentation if you wish. Ingredients:
1/2 onion-chopped |
2 cloves garlic-minced ( or 2 tsp garlic salt) |
2 tsp unsalted butter |
1 8 oz package frozen winter squash-defrosted (bird's eye is good) |
1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor |
1/4 cup canned sweet corn-drained (*optional) |
1 tsp dry sage |
1 tsp dry tarragon |
1 can low salt chicken stock |
freshly ground black pepper- to taste-it doesn't need much |
*extra water for thinning if necessary |
Directions:
1. Melt butter in a medium sized saucepan on medium heat.
2. Add onions and saute until soft-about 4-6 minutes.
3. When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
4. Add brussel sprouts and stir well, heat through.
5. Add squash puree and mix well.
6. Add spices and stir through.
7. Add stock and corn and a little pepper and mix well.
8. Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
9. Add a bit of water if necessary to thin soup.
10. Check flavour and adjust seasonings if necessary.
11. Enjoy!
|
|