It’s that time of year again when acorn, butternut, and pumpkin squash is abundant and affordable. Whip us this creamy soup in minutes with your favorite squash, or you can even open a can of pumpkin if you’d rather carve yours.
Fall Harvest Soup
Simple, low fat and quick, this hearty soup has the delicious hint of coconut.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
cooling time 5 minutes mins
Total Time 20 minutes mins
Course: Soup
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: 2 ingredient, quick, simple
Servings: 2 generous servings
Calories: 137 kcal
Author: My Health Coach Recipes
Cost: $2.00
immersion blender
saucepan
1 medium acorn squash 2 cups unsweetened coconut milk 2 teaspoons granulated garlic 2 teaspoons minced onion (dehydrated) 1 teaspoon salt or to taste Pierce squash several times to allow steam to escape.
Microwave for 5 minutes or until soft.
After cooling long enough to handle, remove pulp and place in the saucepan.
Using the immersion blender, process until smooth while adding the coconut milk a little at a time.
Add seasonings and heat to a simmer.
Enjoy
