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Results 111 - 120 of 231 for squash soup
111. REDUCING SOUP
Use a 2 gallon pot. Mix all ingredients, except squash and broccoli. Bring to a ... digest than the soup contains; therefore negative calories. So, ... Makes 1 1/2 gallons.
112. BUTTERNUT SOUP
In 8 inch skillet, heat ... Pare and seed squash; cut into 3/4 to ... a time and adding cream, until smooth. Reheat. Makes almost 2 1/4 quarts.
Cut all vegetables into medium ... to a boil. Soup mix may be added at ... One half recipe makes large pot. This soup is very low in calories.
114. HARVEST SOUP
In heavy soup kettle, bring water to a ... to break up squash and form thick stock. Stir ... quantities, because it is a great leftover. Serves 8.
115. HARVEST BOWL SOUP
1. In 6 quart Dutch ... chicken broth and no salt added V-8 juice for the soup, add 1 tablespoon lemon juice with the kidney beans and zucchini.
Saute pepper, onion, parsley, thyme ... brown. Add tomatoes, pumpkin/squash, water and bouillon; bring ... well. Stir into soup mixture; add salt and pepper. ... boils. Yield 6-8 servings.
117. GYPSY SOUP
In a soup kettle or large saucepan saute ... replace the pepper. Carrots can be used instead of, or in addition to the squash or sweet potatoes. Etc.
Night before, rinse beans and ... for 6-8 hours or low 11-12 hours. Just before serving, squeeze excess liquid from spinach and stir into soup.
119. BUTTERNUT SOUP
Pierce the entire butternut squash with a sharp knife. Place ... Serve hot with garnish. Yield: 8 servings. NOTE: May be frozen up to 1 month.
120. BUTTERNUT APPLE SOUP
Cut the squash in half lengthwise and scoop ... or blender. The soup may be stored in the ... Should the soup be too thick, add a little water.
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