Spinach & Squash Soup

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 01:00
Spinach & Squash Soup

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 276

Calories from Fat 66

% Daily Values*

Total Fat 7.31

11.25%

Saturated Fat 1.05

5.25%

Polyunsaturated Fat 0.95

Monounsaturated Fat 4.96

Cholesterol 0.00

0.00%

Sodium 367.00

15.29%

Potassium 1778.00

Total Carbohydrate 54.32

18.11%

Dietary Fiber 8.18

32.72%

Sugars 3.06

Protein 4.41

Vitamin A 232.50%

Vitamin C 129.50%

Calcium 26.50%

Iron 33.50%

* Nutritional Values are estimated and may vary

³ Description

Vegan-Friendly & Gluten Free Simple Fall Soup

² Ingredients

  •  1 dash Black Pepper
  •  1 tbsp chopped Onions
  •  1 squash (4 inch dia) Acorn Winter Squash
  •  1/2 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
  •  1.25 serving (serving = 1 cup) Kitchen Basics Natural Vegetable Cooking Stock
  •  1 cup Baby Spinach
  •  1/2 tablespoon Extra Virgin Olive Oil
  •  1/2 serving (serving = 1/4 tsp) McCormick Ground Cumin
  •  1.25 serving (serving = 1 tsp) Christopher Ranch Minced Garlic
   

q Directions

Cut top off of squash (I used a carnival, but any kind will do) and remove seeds.
Bake on 375, skin side up, until soft (about 30 min)
Let cool before scraping out squash.

In a saucepan, heat 1/2 TB EVOO.
Add 1TB minced Onion and 1/2 TB minced Garlic.
Stir, after 2 min, add in 1TB chopped Roasted Red Pepper and 3/4cup Mashed Squash.
Mix in 1 1/4 cup Vegetable Stock, 1/8 teaspoon Cumin & Fresh Black Pepper.
Simmer on low for about 20 min, stir in handful of chopped Spinach.

**ChefTiffy Tip**
Add some protein! Mix in 1/4 cup of Black Beans.

Recipe Provided by @chef_tiffy

U More Recipes By @chef_tiffy:

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