It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Spiced Squash Soup
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- #45763
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 butternut squash, halved and seeded
2 tablespoons olive oil
1/2 cup onion, chopped
1 medium apple, peeled, cored and chopped
3 1/2 cups chicken broth
salt and ground black pepper, to taste
fresh chives, chopped
directions
Heat oven to 425 degrees F.
Combine butter, cinnamon, nutmeg and cardamom. Place squash, flesh side up, in a roasting pan. Prick flesh several times with a fork and brush with butter mixture (Pour excess into cavity).
Cover pan with foil and bake for 50 minutes or until squash is tender. Scoop out flesh and reserve.
In a soup pot, heat oil over medium heat. Add onion and apple. Saute for about 10 minutes or until soft. Stir in broth and squash.
In a food processor or blender, puree soup in batches until smooth. Return soup to pot and add salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
Garnish with chives.
added by
dawnella
nutrition data
245 calories, 10 grams fat, 39 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
January 4, 2006
This is a VERY tasty receipie...I added 1 tsp of chilie paste when I blended it to kick it up a little...it is delicious...and instead of apple I added a pear...Yummmm