The Pioneer Woman Tasty Kitchen
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Acorn Squash and Swiss Chard Soup

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Level: Easy

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Description

Healthy soup with autumn squash and some greens.

Ingredients

  • 1 teaspoon Extra Virgin Olive Oil
  • 1  Shallot, Thinly Sliced
  • ½ cups Swiss Chard Leaves, Chopped
  • 2  Baby Carrots Shredded
  • 1 teaspoon Extra Virgin Olive Oil
  • 6 cloves Chopped Garlic
  • ½ cups Chopped White Onion
  • ½ cups Swiss Chard Stem Chopped
  • ⅛ teaspoons Ground Nutmeg
  • 4 cups Peeled, Seeded And Cubed Acorn Squash
  • 2-½ cups Vegetable Stock
  • ½ cups Low Fat Yogurt
  • 1 cup Warm Water
  • Salt And Pepper, to taste
  • Sour Cream Or Low-fat Yogurt, Optional For Garnish

Preparation

Put a heavy bottom sauce pan over medium heat and lightly brown the thinly sliced shallot in 1 teaspoon of oil. Once the shallot is softened add the chopped green leaves of the chard and grated carrots and cook for 1-2 minutes till the leaves are slightly wilted. Then remove the mixture from the pan and transfer the garnish to a bowl.

Use the same sauce pan and add 1 teaspoon of oil and cook the garlic for a minute then add the chopped onion and chard stem. Add nutmeg, salt, pepper and chopped squash and saute for 5 minutes. Pour the vegetable stock into the pan, cover and cook on low heat for 20 minutes. Turn off the burner and let it cool.

Transfer the mixture to a blender and puree it. Add the half cup of yogurt and blend again. Add water as needed for desired consistency.

Transfer to a bowl and garnish with the sauteed Swiss chard and carrot and top with a dollop of sour cream or low fat yogurt.

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