ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP
This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."
Provided by MissLinguist
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds, peel, and cut the squash into small 1 inches cubes.
- Cut the zucchini and bell pepper into small chunks.
- Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
- Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
- Do not drain the liquid.
- Pour the soup into a blender, add spices, and blend until smooth.
Nutrition Facts : Calories 144.2, Fat 0.8, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 29.6, Fiber 5.6, Sugar 3.7, Protein 7.7
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