Squash soup recipe – How to make vegan healthy yellow goodness.

Squash soup is a delicious and nutritious soup made from various types of squash, such as butternut, acorn, or pumpkin. The soup is typically made by simmering the squash with broth or stock until it is tender, then pureeing it until smooth. Here is my easy to make squash soup recipe.

Squash soup is a popular fall and winter dish and is often served as an appetizer or main course. It is a great way to incorporate more vegetables into your diet and can be a comforting and warming meal on a chilly day. Squash soup is also relatively low in calories and fat, making it a healthy and nutritious meal option.

Benefits of eating squash soup

• Squash is a low-calorie food and is rich in vitamins A and C, which help boost the immune system and improve vision.
• Squash is also a good source of fiber, which can promote digestive health and help you feel full for longer.
• This soup is made with vegetable broth, which is low in calories and fat and can help keep you hydrated.
• The recipe does not contain any added sugar or unhealthy fats, making it a healthy and nutritious meal option.

Is squash soup healthy?

Yes, squash soup can be a healthy and nutritious meal option, especially if it is made with healthy ingredients like fresh vegetables, vegetable broth, and minimal amounts of cream or other high-fat ingredients. Squash is also a good source of essential vitamins and minerals, and the soup can be an easy way to add more vegetables to your diet.

Squash soup Recipe

Ingredients:

• 2 pounds of butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups of vegetable broth
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until translucent.
3. Add the cubed butternut squash, salt, and black pepper, and stir well.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes or until the squash is tender.
6. Puree the soup using a blender or immersion blender until smooth.
7. Return the soup to the pot, and cook for additional 3-5 minutes constantly stirring.
8. Enjoy