Recipe: Almond Squash Soup [edit]

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Foodista Blog: “Winter Squash is Delicious, Healthy, and in Season”

November 06, 2009

Though overshadowed by their pumpkin cousins, squash have an appeal all their own. Their mottled orange and green skins, excessively bumpy or smooth, and many different sizes and shapes draw ...

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Tags: Appetizers, Calorie, Diet, Fat, Free, Health, Nuts, Soup, Stew

Yield: 4 servings

[edit] Ingredients

10	ounces frozen cooked squash
14 ½	ounces defatted chicken broth
1	tablespoon brown sugar or to taste
1	tablespoon unsalted butter
4	teaspoons sliced almonds optional

[edit] Preparation

Step 1	Thaw the squash in a microwave oven on High for 3 minutes. Place the squash and chicken broth in a medium saucepan. Bring to a simmer over medium high heat. When the soup is hot, after about 5 minutes, stir in the brown sugar and butter until melted. Pour into soup bowls and garnish with sliced almonds.
Step 2	Description: "Soup in a hurry using pre-cooked squash"
Step 3	NOTES : For more flavor, warm the almond slices in a dry skillet over low heat for about 3 minutes or until fragrant and golden brown. Watch carefully because the nuts can burn easily. Without nuts: 66 cals,
Step 4	Not many calories to this soup to be begin with. Add almonds and it exceeds the 30% cff guideline. It's a fast soup and an easy way to serve winter squash in the summer. Try a chiffonade of lemon basil instead of the almonds.