Squash Tomato Soup (Philippino Inspired)
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 28
- 3 cups water
- 2 tablespoons salt
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dill weed
- 3/4 cup onion diced
- 1 cup scallions chopped
- 12 cups butternut squash cubed
- 13.5 ounces coconut milk
- 48 ounces vegetable juice
- 56 ounces diced tomatoes
- Carbohydrate 33.7478620844199 g
- Cholesterol 62.6400000529528 mg
- Fat 19.7898333174244 g
- Fiber 2.37349967729234 g
- Protein 16.5817767141139 g
- Saturated Fat 12.5820849279127 g
- Serving Size 1 1 Serving (425g)
- Sodium 333.871155814259 mg
- Sugar 31.3743624071275 g
- Trans Fat 1.07798540797165 g
- Calories 369 calories
Procedure: 1) Saute garlic and onion (oiless or add a little water if needed); if onion is transluscent, add diced tomatoes and bring to boil continuing for about 10 minutes for the tomatoes to be cooked well. 2) Add the white part of the sping/green onions. 3) Pour in the tomato juice and bring to boil and continue boiling for about 15 minutes. Sprinkle some salt in the middle of the process. 4) Pour in the blended squash. Bring to boil and continue for about 5 minutes. 5) Pour in the coconut milk and bring to boil again and continue for another 5 minutes. Add the final amount of salt according to your taste. Sprinkle the dill weed, too. 6) Pour in to your desired serving dish and garnish with the green part of the spring/green onions. 7) Enjoy your Philippines-inspired soup! Blended Squash Wash squash and cut in half length wise Scoop out seeds and set aside for creation of snack (or discard) Preheat oven to 400 degrees drizzle oil in roasting pan and place squash halves flesh side up in roasting pan Place in oven for 30-40 minuts until you can stick a fork throughout the squash Let cool and blend with about 3 cups water - may have to do in 6 batches. Makes about 12 cups blended squash
