Squash is something that I was never really of fan of until
now. This soup brings my love for squash
back around. It is a great fall or
winter recipe. You may be asking why
then am I making it now? But, if you
know Flagstaff, then you understand that it is always winter to a Phoenix girl.
The Winter Squash Soup recipe again comes from a WeightWatchers New Complete Cookbook inspiration.
Here are some tips to use with this recipe:
1.
I got a fresh squash and had to cut, peel, and see
it myself. If you want, some grocery
stores offer pre-packaged squash by their mushrooms.
2.
I never used olive oil. Instead, I just used cooking pam spray. It eliminates excess fats from your diet.
3.
Using turkey bacon is a better substitute to the
Canadian bacon listed.
4.
If you don’t have a steamer basket that can be
placed stovetop, just use the microwave and a little bit of water. This step is only to soften the squash
without burning it.
5.
Make sure to food process all the ingredients
well or else you’ll have a chunky, uneven soup.
The soup freezes really well so make it now and save it for
later. Pull it out on those cold, windy
days to enjoy a piece of warm heaven.
Hopefully, this soup will transform you into a squash lover too!
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