Lunch

Cream of Squash is for Lunch.

Cream of Squash takes 30 minutes to prepare.

Cream of Squash takes 45 minutes to cook.

Cream of Squash makes 10 servings.

The ingredients for Cream of Squash are:

2 serving 1 Med. Green Bell Pepper
2 squash (4 inch dia) Squash, winter, acorn, raw
5 clove Garlic
3 cup Vegetable Broth (low sodium)
3 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/2" dia) Onions, raw
7 small (5-1/2" long) Carrots, raw
.5 serving Lemon, fresh squeezed, juice of one whole lemon
1 tbsp Parsley
2 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Here is how you make Cream of Squash:

Cut up the vegetables in big chunks and broil in the oven at 450F for 25 to 30 minutes with a splash of olive oil and salt and pepper. Once cooked, add to a blender with broth (let cool so it doesn't explode and burn you) and mix until smooth. I usually do this in two or three batches. Once combined, add to a pot on the stove. In the pot, squeeze the lemon and add chopped parsley. Boil until combined. Freezes well - I freeze in portions and pull out in the am and heat for my lunch. I usually pack some precooked chicken breast and eat that as a protein since this soup is high in fibre but has no protein to keep you full. Serving Size: Makes about 10 two cup servings Number of Servings: 10Recipe submitted by SparkPeople user LOOSEWHEEL1.

The nutritional information for Cream of Squash is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 93.5

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 326.2 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 3.2 g
• Protein: 1.6 g