Welcome back to Freezer Fridays! I’ve had multiple comments and emails about more freezer friendly meals so today I bring you a delicious low-calorie soup made with super fresh seasonal ingredients.
I love butternut squash soup. It tastes like fall. I’ve been making butternut squash soup for years, with just the usual sort of ingredients (see last year’s verion HERE), but my mom just introduced me to what I think is the best tasting soup I’ve ever had. She picked it up at a natural market in her hometown and begged me to replicate it. I obliged and WOW is this good soup.
Instead of confining this to butternut only, I wanted to take advantage of the season’s many varieties of squash. So I combined butternut (grown in my garden!) with acorn and delicata, but feel free to substitute your favorite varieties. Thai flavors are added in the form of lemongrass, ginger and light coconut milk. The result is a creamy tasty soup that is both filling and low-calorie. A 2 cup serving of this soup has only 104 calories!
How to Freeze Soup
Allow soup to cool
Using a measuring cup, add 2 cups of soup to a Ziploc freezer bag (quart sized)
Squeeze out all excess air and seal
Label with type of soup and date
Lay completely flat in the freezer
Layer soup bags for optimum storage
Frozen soup should keep in the freezer for at least 3 months. To thaw for dinner, simply put the freezer bag in the refrigerator in the morning and heat up after work.
- 1 butternut squash, peeled, seeded and chopped into 1″ chunks
- 1 acorn squash, peeled, seeded and chopped into 1″ chunks
- 1 delicata squash, peeled, seeded and chopped into 1″ chunks
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 4 cups (32oz) low sodium veggie broth
- 2 tbsp tomato paste
- 1.5 cups water
- 1 can LIGHT coconut milk
- 2″ chunk of fresh ginger, peeled and sliced
- 1 stalk of lemongrass, washed
- 2 tbsp fresh cilantro
- In a large pot, saute onion, garlic and ginger in olive oil until softened 4-5 minutes on medium heat
- Add all other ingredients, cover and bring to a boil
- Reduce heat to med-low and simmer 25-30 minutes, until the squash is fully cooked and fork tender
- Remove the stalk of lemongrass
- Puree the soup, either in batches in a glass blender OR using a immersion blender OR by mashing with a potato masher
- Garnish with additional cilantro and serve