Atkins Soup Recipes

Ingredients:

1 small butternut squash, peeled, seeded, 1in piece
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 each yellow squash, 1-inch pieces
1/4 cup onion, finely chopped
1 1/2 tsp pumpkin pie spice, (see tip)
1 tbsp tomato paste
2 can vegetable/chicken broth
1/2 cup heavy cream
pumpkin seeds, (optional)

Instructions:

An immersion blender makes quick work of cream soups, and involves much
less cleaning than regular blenders. We cut the total carbs in this recipe
by mixing higher carb (butternut squash) and lower carb (yellow squash)
veggies.

1. Heat oven to 450°F. Toss butternut squash with 1 tbs oil, 1/4 tsp salt
and 1/8 tsp pepper. Arrange in a single layer on a baking sheet. Roast,
turning once, 15 minutes.

2. Toss yellow squash and onions with remaining oil, salt and pepper. Add
to baking sheet with butternut squash. Continue roasting 20 minutes until
all vegetables are tender.

3. In a large saucepot over medium heat cook pumpkin pie spice 1 minute,
stirring constantly 1 minute or until fragrant. Stir in tomato paste and
cook 1 minute more. Add roasted vegetables and broth. Bring to a boil,
reduce heat to low and simmer 20 minutes. Stir in cream. Remove from heat.
Purée soup with an immersion blender.

4. Heat gently to warm through. Season to taste with additional salt and
pepper. To serve, divide soup in bowls and garnish with toasted pumpkin
seeds and sour cream, if desired.

Warm spices such as cinnamon, ginger, allspice, nutmeg and cloves are found
in one jar - pumpkin pie spice. However, if you have the above spices in
your cabinet and want to make your own spice mixture, combine 1 tsp
cinnamon, 1/4 tsp ginger, 1/8 tsp each of allspice and nutmeg and a pinch
of ground cloves. Prep time: 15 minutes

Bake/Cook time: 1 h 5 min

Carbohydrates: 13.5 grams

Net Carbs: 9.5 grams

Fiber: 4 grams

Protein: 2.5 grams

Fat: 12.5 grams

Calories: 168

Servings: 6