Creamy Squash Soup
Green Onion-Cream Cheese Crispbread
Ingredients
- 2½ lb yellow squash, sliced
- 1 onion, coarsely chopped
- 3 cups low-sodium vegetable broth
- 5 cloves garlic, coarsely chopped
- 3 Tbsp butter, divided
- ½ (0.5-oz) pkg fresh rosemary, coarsely chopped
- ½ tsp dried thyme
- 1 tsp pepper
- ¾ tsp salt
- ¾ cup heavy cream
- 1 cup freshly shaved Parmesan cheese, divided
Instructions
- Bring squash, onion, broth, garlic, 2 Tbsp butter, rosemary, thyme, pepper, and salt to a boil in a Dutch oven over medium-high heat; cover and cook 15 minutes or until squash is tender, stirring occasionally.
- Process squash mixture in a food processor until finely chopped. With processor running, add cream, 1 Tbsp butter, and ½ cup cheese; process until smooth (see Note). Sprinkle with ½ cup cheese and additional chopped rosemary, if desired.
Side Dish Ingredients
- ¾ cup chive-and-onion cream cheese spread
- 12 slices multigrain crispbread
- 2 green onions, chopped
Side Dish Instructions
- Spread 1 Tbsp cream cheese over each crispbread slice; sprinkle with onion. Serve alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
122
|
399
|
| Fat (g) | 22 | 4 | 26 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 10 | 6 | 16 |
| Carb (g) | 12 | 18 | 30 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 693 | 226 | 919 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
