Squash Soup with Fresh Ginger
Super-quick to make and delicious!
Makes 8 servings
1 medium acorn squash, about 2 1/2
seeded and cut into 1" pieces
2 cups plain soy milk
2 cans (14.5 ounces each) diced tomatoes, divided
1 tablespoon grated fresh ginger
3/4 teaspoon salt
1 tablespoon minced fresh parsley
Fresh parsley sprigs, optional
In pot over medium-low heat combine
squash and milk. Cook until squash
softens, 30 minutes. Stir in 1 can tomatoes with liquid. Transfer to
blender; process until smooth. Return to pot; add remaining tomatoes with
liquid, ginger and salt. Cook until heated through, 3 minutes. Remove
heat; stir in parsley. Serve garnished with parsley sprig, if desired.
POINTS: 2.5 (1.5)
PER SERVING: 95 Calories, 1 g Total Fat
552 mg Sodium, 19 g Total Carbohydrate
3 g Dietary Fiber, 4 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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