Sue's quick sweet and tangy squash soup

Introduction

History

This recipe has been passed down through Sue's family for generations. It was originally created as a way to use up leftover squash and apples from the garden. Over the years, Sue has perfected the recipe and added her own twist to make it even more delicious.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to toast the garlic before adding it to the soup to bring out its flavor.

- Sautéing the onions in a portion of the stock helps to build layers of flavor in the soup.

- Cooking the soup uncovered over medium heat allows it to reduce to a creamy consistency.

Serving Suggestions

This soup is delicious on its own, but you can also serve it with a side of crusty bread or a simple salad for a complete meal.

Cooking Techniques

Toasting the garlic before adding it to the soup helps to bring out its flavor.

- Sautéing the onions in a portion of the stock helps to build layers of flavor in the soup.

Ingredient Substitutions

If you don't have green Giant packs, you can use fresh or frozen spinach instead.

- Feel free to use any type of stock you prefer, such as chicken or vegetable.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of cinnamon or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp green salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sue's quick sweet and tangy squash soup contains approximately 200 calories.

Carbohydrates

This soup is a great source of carbohydrates, with the apples and brown sugar providing a natural sweetness. Each serving contains approximately 30 grams of carbohydrates.

Fats

The olive oil in this recipe adds a healthy dose of fats to the soup. Each serving contains approximately 5 grams of fat.

Proteins

While this soup is not a significant source of protein, the stock and green Giant packs do provide a small amount. Each serving contains approximately 2 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, thanks to the apples, squash, and orange zest. It is a great source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains garlic and onions, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this soup is a nutritious and delicious option for a comforting meal. It is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Sue's quick sweet and tangy squash soup is a delicious and comforting dish that is perfect for a cozy night in. Packed with flavor and nutrients, this soup is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and my dear friend Sue invited me over for lunch. As we chatted in her cozy kitchen, she effortlessly whipped up a pot of sweet and tangy squash soup. The aroma that filled the room was absolutely divine, and I couldn't wait to take my first spoonful.

Sue had learned this recipe from her own grandmother, who passed it down through the generations. She explained to me that it was a family favorite, and one that always brought back warm memories of her childhood. As I watched Sue expertly chop the fresh vegetables and herbs, I knew that I had to learn how to make this soup myself.

After that day, I asked Sue for the recipe, and she graciously shared it with me. She told me that the key to the soup's delicious flavor was the balance between the sweet butternut squash and the tangy apple cider vinegar. She also emphasized the importance of using fresh, high-quality ingredients to really make the flavors shine.

I couldn't wait to try making Sue's sweet and tangy squash soup in my own kitchen. I gathered all the necessary ingredients and set to work, following Sue's instructions carefully. As the soup simmered on the stove, the tantalizing scents of cinnamon, nutmeg, and ginger filled the air. I knew that this was going to be a special dish.

When the soup was finally ready, I ladled myself a steaming bowlful and took my first taste. The flavors exploded on my tongue - the sweetness of the squash perfectly complemented by the tangy vinegar and warm spices. It was like nothing I had ever tasted before, and I immediately knew that this recipe was going to become a staple in my own kitchen.

Over the years, I have made Sue's sweet and tangy squash soup countless times. Each time, I am transported back to that summer day in Sue's kitchen, watching her effortlessly create a delicious meal out of simple ingredients. I have shared this recipe with friends and family, and it has always been met with rave reviews.

As I think back on all the recipes I have collected over the years, Sue's sweet and tangy squash soup holds a special place in my heart. It is a reminder of the power of simple, homemade cooking and the joy that comes from sharing a delicious meal with loved ones. I am grateful to have learned this recipe from such a dear friend, and I will continue to make it for years to come.

So here's to Sue, and to the sweet and tangy squash soup that has brought so much warmth and comfort to my kitchen. May it continue to be a beloved recipe for generations to come.

Categories

| Apple Recipes | Brown Sugar Recipes | Squash Recipes | Thanksgiving Soups |

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