Squash soup
My mom made this for me all the time in the winter, but I use this recipe for losing weight because it's packed with nothing but veggies.
Squash soup
My mom made this for me all the time in the winter, but I use this recipe for losing weight because it's packed with nothing but veggies.
Cooking Instructions
- 1
First step, cut up all veggies including onions, into tiny pieces am not taking about really small one but good enough, for example the picture below. Once done clean your veggies but you can do that before you chop or after.
- 2
In a large pot pour oil and butter, first put in onions and garlic, when done the onions should be translucent.
- 3
Next step in blender, blend the tomatoes with just a tiny bit caldo de pollo. Once done put the blend in the pot and simmer for 5 to 7 minutes, then after that all you have to do is place everything else in the pot (but not cheese yet).
- 4
Give the pot a great big stir add 1 cup of water, also you can add more caldo de pollo if you like. Once you give it one big stir add a pinch of the oregano, cover pot let it simmer for about 15 min. Once done your veggies have to be tender but firm.
- 5
Let it cool then once cool, break the cheese to pieces and throw on top but don't stir. Then ready to eat, extremely healthy...
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Squash Pork Soup Squash Pork Soup
In just 10 minutes, you can have a delicious bowl of soup made with squash (winter melon).
Translated from Cookpad Vietnam -
Chicken squash noodles soup Chicken squash noodles soup
I was craving for noodles soup for quite a while and I was thinking of cooking the recipe my girlfriend thought me before. She uses egg noodles for her recipe but since I cannot find any egg noodles, I tried using angel hair pasta and it was a good substitute. Those who likes soup noodles with the flavor of chicken and the sweetness of squash, this is a good recipe for you.
-
Yellow squash cheesy soup Yellow squash cheesy soup
My mom had a bunch of yellow squash from our garden and kind of threw some stuff together but it is one of my favorites.
-
Butternut Squash Soup Butternut Squash Soup
I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.
-
Butternut Squash Soup Butternut Squash Soup
This recipe was shared by my friend Jennifer.
ingridbagnariol -
Butternut Squash Soup Butternut Squash Soup
Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron
-
Butternut Squash Soup Butternut Squash Soup
For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.
-
Butternut Squash Soup Butternut Squash Soup
Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company. Blue Diamond -
Zucchini Soup Zucchini Soup
So far of all the vegetable soups I have made for them, this one is my parent's favorite. The recipe is for four servings but the pictures I used in the recipe is for 12.
-
Roasted Summer Squash Soup Roasted Summer Squash Soup
We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder. Jessica McGuffey -
Butternut Squash Soup Butternut Squash Soup
Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.
-
Zucchini Soup Zucchini Soup
This recipe is perfect for the season because zucchinis are growing like crazy in my garden. Plus, we've had a rainy summer here, so a warm soup in the evening was just what we needed. At the end of the recipe, I'll tell you how to store it so you can have some ready for winter 😊
Translated from Cookpad France
More Recipes
Comments