Total Time
35mins
Prep 10 mins
Cook 25 mins

This is from 1001 Low-Fat Vegetarian Recipes. I bet this would freeze well (before you add the half-and-half). You can use Hubbard, butternut or acorn squash. Try substituting sweet potatoes.

Ingredients Nutrition

Directions

  1. Spray a large saucepan with cooking spray; heat over medium heat until hot. Sauté onion until tender, about 5 minutes.
  2. Stir in spices; cook 1-2 minutes longer.
  3. Add water, squash, apple and orange rind to the saucepan; heat to boiling.
  4. Reduce heat and simmer, covered until squash is tender, 10-15 minutes.
  5. Process soup in a food processor or with a stick blender until smooth; add orange juice and half-and-half.
  6. Season to taste with salt and pepper. Serve warm or chilled.
  7. Pour into bowls and top each with an orange slice and sprinkle with chives.

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