This Winter Squash Soup Recipe is a healthy vegetarian dish from the cookbook "Laurel's Kitchen".
5 cups cubed raw winter squash or 3 cups cooked winter squash
2-1/2 cups vegetable stock
1/4 cup chopped onion
1 tablespoon oil
1/2 cup chopped parsley
2 teaspoons salt
1 teaspoon basil
1 cup dried skim milk
1 tablespoon torula yeast
1 pound fresh spinach (optional).
This delicious soup is a great way to use leftover baked squash.
If you use raw squash or pumpkin, cook it in the broth until it is tender. Blend or puree the cooked squash and put it in your soup pot to heat.
Saute the onion in the oil, and when the onion is soft, add the parsley. Cook just long enough to soften parsley, then add, along with the seasonings, to the squash in the soup pot.
Remove a cup of the soup and put it in the blender. Add the milk powder and yeast (torula preferably) and blend them until smooth. Pour this mixture back into the soup pot and bring the soup to a simmer. Don't boil or it will stick. For a lighter soup with a strangely satiny texture, omit the milk.
Squash and spinach are the best of friends, so at the very end of the cooking time, add fresh spinach, chopped bite sized, for a colorful and vitamin-rich variation. Makes about 7 cups.
Read more about vegetarian meals: Laurel's Kitchen: Vegetarian Meal Recipes.
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