Tomato Squash Soup with Fresh Ginger

Super-quick to make and delicious!

Makes 8 servings


1 medium acorn squash, about 2 1/2 lbs., peeled,
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 from
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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