Wednesday, April 29, 2009

Pureed Zucchini Soup

I am going to make this soup tonight: (after I purchase a hand immersion blender at BBB)

1 medium red onion, evenly chopped
6 cups chicken stock or broth
6 medium sized zucchini, evenly chopped
Salt and pepper to taste
12 oz. frozen butternut squash, defrosted
1 cup plain soy milk
Juice of 1/2 a lemon

Sauté the onions in a large pot using nonstick pray, until lightly soft. Add the chicken stock, zucchini, salt, and pepper. Cook until zucchini are soft.
Using a hand immersion blender, puree the mixture until smooth. Add the defrosted butternut squash. Turn off the heat and add the soy milk and lemon juice. Season with more salt and pepper, to taste.
(from "Naturally Thin" by Bethenny Frankel)


Kim said...

looks good, how did it turn out?? also did you use soy milk?? could you just use skim?

Shop Girl said...

It turned out good! The soup is very mild tasting, but you could add some spices. I used plain organic soy milk, but I think you could use skim... the soup might not be as creamy with skim.