Winter Squash Soup

Winter Squash Soup
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
  1. Heat soybean oil in large saucepan over medium heat.
  2. Sauté the onion, tomato, garlic and minced jalapeno pepper in the oil until the onion is quite soft.
  3. 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.
  4. 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.

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)