Winter Squash Soup
- 2 Tablespoons soybean oil
- 1 large onion, chopped
- 1 medium tomato, peeled, seeded and chopped
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, seeded and minced
- 1 small butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
- 4 cups vegetable broth
- ¼ teaspoon ground black pepper
- 1 cup plain soy milk
- Optional garnish: 1 lime, cut into wedges; jalapeno pepper slices
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- Heat soybean oil in large saucepan over medium heat.
- Sauté the onion, tomato, garlic and minced jalapeno pepper in the oil until the onion is quite soft.
- Add the cubed squash, vegetable broth and black pepper, and bring to a boil. Reduce heat, and simmer uncovered 20–30 minutes, until the squash begins to fall apart. Using a potato masher or big spoon, coarsely mash the soup against the bottom or sides of the pot so that it retains some texture.
- Stir in the soy milk, and heat through over low heat; taste and adjust seasonings. If desired, serve with lime wedges for diners to squeeze into their soup.
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Makes 5 cups
Nutrition per serving (1 cup): 186 calories, 4 g protein, 23 g carbohydrate, 4 g fiber, 7 g fat, 0.8 g saturated fat, 0 trans fat, 0 cholesterol, 399 mg sodium
Source: Soyfoods Guide 2014 (SoyConnection.com)