Creamy Squash Soup

Creamy Squash Soup

November 29, 2016
Diverticulosis Diet Acorn Squash SoupDiverticulosis Diet Acorn Squash Soup
Course
Serves 4-6

Fiber is recommended for those with diverticulosis and this soup has lots of it with the combination of beans and vegetables.


Ingredients

  • 1
    acorn squash, cut lenthwise, seeds removed
  • 1
    sweet potato, cut lenghtwise
  • 4
    shallots, cut lengthwise
  • 2 Tablespoons
    olive oil
  • 4
    garlic cloves, whole
  • 4 Cups
    vegetable broth
  • 14 Ounces
    cannellini beans, drained and rinsed
  • 1/4 Cup
    sour cream

Instructions

  1. Preheat oven to 375 degrees.
    Brush cut sides of squash, sweet potato and shallots with oil. Place vegetables, cut side down, in a shallow roasting pan and add garlic cloves. Roast in oven until tender, about 30 – 40 minutes. Allow vegetables to cool, and scoop out flesh of squash, sweet potato. In a soup pot, place flesh of roasted vegetables, shallots and garlic. Add broth and bring to a boil. Reduce heat, and simmer, covered for 30 minutes, stirring occasionally. Pour half of the beans into the soup pot and allow soup to cool. Puree soup with a hand blender, until smooth. Add other half of beans and cream. Season to taste and simmer until warmed through, about 5 minutes. Serve.

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