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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley. Ingredients:
2 1/2 teaspoons cajun seasoning or 2 1/2 teaspoons curry powder |
1 1/2 lbs winter squash |
2 -3 teaspoons fresh ginger, peeled and minced |
1 liter skim milk |
2 cups sweet onions, diced |
1 cup celery, diced |
1 tablespoon garlic, minced |
4 teaspoons olive oil |
10 ounces frozen corn kernels |
10 ounces frozen green beans or 10 ounces frozen green peas |
3/4 cup fresh basil leaf, chopped |
Directions:
1. Trim edges of squash, cut into four pieces, remove seeds.
2. Steam 12-15 minutes until soft.
3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
4. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
6. Bring to a boil, simmer for 15 minutes.
7. Add corn and green beans and continue to simmer.
8. Stir in basil.
9. Season with salt to taste.
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