Winter Squash And Brussel Sprout Soup
From softgrey 15 years ago
- 30 minutes to make
- Serves 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 shopping list
- 2 cloves garlic-minced ( or 2 tsp garlic salt) shopping list
- 2 tsp unsalted butter shopping list
- 1 8 oz package frozen winter squash-defrosted (bird's eye is good) shopping list
- 1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor shopping list
- 1/4 cup canned sweet corn-drained (*optional) shopping list
- 1 tsp dry sage shopping list
- 1 tsp dry tarragon shopping list
- 1 can low salt chicken stock shopping list
- freshly ground black pepper- to taste-it doesn't need much! shopping list
- *extra water for thinning if necessary shopping list
How to make it
- Melt butter in a medium sized saucepan on medium heat.
- Add onions and saute until soft-about 4-6 minutes.
- When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
- Add brussel sprouts and stir well, heat through.
- Add squash puree and mix well.
- Add spices and stir through.
- Add stock and corn and a little pepper and mix well.
- Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
- Add a bit of water if necessary to thin soup.
- Check flavour and adjust seasonings if necessary.
- Enjoy!
People Who Like This Dish 2
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