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Squash & Spinach Soup
#28491 - 11/23/03 11:14 AM
This looks like a great way to get some leafy greens in with all the soluble of the squash, apples, carrots & mushrooms. Haven't tried it yet, but hope to next week. Will let you know how it comes out if I do.
Squash & Spinach Soup from September 2003 edition of Redbook 3 lb butternut squash peeled, seeded, & cut into pieces 4 cups FF chicken broth 1 chopped onion 2 Granny Smith apples, peeled, cored, & sliced 2 sliced carrots 1 tsp curry powder 1/4 tsp cinnamon 1/2 tsp salt 1 1/2 cps sliced shiitake mushrooms 1 tsp minced garlic 1/4 tsp salt 1 tbsp olive oil 1 9 oz bag baby spinach Cook first 8 ingredients in a large covered pot until tender; puree. Cook mushrooms, garlic, & the 1/4 tsp salt in olive oil for 2 minutes; stir in spinach and cook until wilted Top bowls of soup with spinach mixture. Makes 6 (1 1/2 cup) servings. Each serving: 200 calories, 6 grams fat, 5 grams protein, 38 gram carbs.
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