Photo Credit: Body Conscious Ramblings
I have to say I’ve never been a big fan of the family of squash, but squash soup seems to be a very popular pick among the cooks I’ve been following. So much so that I had to give it a try myself. I do like it, but it certainly can’t beat my pea soup. It’s a little bit too sweet for my liking, not so much for my family members who just pronounced the soup too spicy 
Yes, my critics can be very harsh. What happens with these inventions of mine is that I try very hard for them not to come out too bland. Having grown up on my mom’s cooking that was always very safe (read: bland) I developed somewhat of an aversion towards foods that haven’t been appropriately seasoned.
This is what you will need:
- Butternut Squash or any Squash that you have on hand
- 5-6 carrots
- 2 small onions
- olive oil
- Low fat chicken stock and water to cover the veggies
- Salt, pepper, chili flakes, paprika, garlic powder, rosemary
Execution:
1. Saute chopped onion, carrots and squash.
2. Transfer into a deep pot and cover with chicken stock and water.
3. Add all the spices and simmer until the veggies soften up.
4. Purée the entire mixture and add some more water at the very end if it’s too thick.
5. Top with a blob of no fat plain yogurt.
6. Just like in my pea soup I decided to give the soup some texture by adding shredded grilled chicken breast.
Photo Credit: Body Conscious Ramblings
