Tasty Thursday

Triple Squash Soup

From Longo’s Experience Magazine Fall 2009

All rights reserved by Longo’s

Using a variety of squash makes this soup unique and

also helps bring out the sweet creamy flavour of squash.

The choice is up to you, use all three of the squash or

simply make sure you have 7 cups of roasted squash to

create your tasty soup. The thick texture of this soup

makes it ideal to add a topping of Longo’s Tzatziki Dip or

sour cream.

Preparation Time: 20 minutes

Cook Time: 1 hour

1 potato squash, about 1/2 lb

1 acorn squash, about 2 lbs

1 butternut squash, about 2 1/2 lbs

2 tbsp Longo’s Roasted Garlic &

Shallots Grapeseed Grilling Oil

1 onion, chopped

4 cloves garlic, minced

1 tbsp Longo’s Mediterranean

Magic Spice Rub

1 jalapeno pepper, seeded

and minced

5 cups low sodium vegetable or

chicken broth

Longo’s Tzatziki Dip (optional)

Cut all the squash in half and scrape out the seeds.

Drizzle cut side of squash with 1 tbsp of the oil and place cut

side down onto parchment paper lined baking sheet and

roast in 400°F oven for about 45 minutes or until tender

when pierced with fork.

Set aside and let cool slightly.

In stock pot, heat remaining oil over medium heat and

cook onion, garlic and spice rub for about 5 minutes or

until softened.

Using large spoon, scoop out flesh of the squash and add to onion mixture.

Add pepper and stir to combine.

Pour in broth and bring to boil.

Using immersion blender, purée soup until smooth. Or alternatively ladle

mixture into blender in batches and purée until smooth.

Ladle soup into shallow bowls and garnish with Tzatziki, if using.

Makes 8 to 10 servings.

Per each of 8 servings: 180 calories; 5 g protein; 4 g fat;

30 g carbohydrate; 7 g fibre

Low in Fat (20% Calories by Fat); High in Fibre; Excellent

Source of Vitamins A and C; Good Source of Vitamin B1;

Good Source of Magnesium