Skinny And Spiced Winter Squash Soup Ala Sting

788 faves | 6 recommends
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The Skinny


Thank you for the awesome tips Refinnej!
Sami Naffziger   •  17 Feb   •  Report
I love this! I made a double batch this time around because with the extremely low calorie count in this I ate the whole batch on my own throughout the week! This time the kids will be eating it with me though so I used only 1/2 the cayenne pepper that the recipe calls for. I also do not peel the squash. i leave the skin on for more antioxidants and disease fighting properties. Love this and will continue to make it on a regular basis! Would even be good cold/room temp.
7932fa59b6b0   •  17 Feb   •  Report
So glad you liked it. I love skinny-fying recipes from Sting's wife's book...but they are all a little more labor intensive than I'm used to as well. I'm guessing that's because Sting has a chef!!! :) lmc
Staff Faves from Foodily   •  19 Jan   •  Report
Although the recipe was time consuming it turned out great and I loved the use of the fresh vegetables. If I were to do it different I would prep the veggies the night before that way the process wouldn't take as long. I didn't have the fresh herbs that were listed or the Parmesan rind but the flavor still was amazing. I served it with some cornbread on the side. I will make it again for sure!
80c95ed0be34   •  18 Jan   •  Report
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8 cups peeled and chopped winter squash (butternut, kabocha or a combination)

1 large carrot, roughly chopped

1 large onion, roughly chopped

3 leeks, white and pale green parts only, roughly chopped

3 large stalks of celery, roughly chopped

1-2 T garlic, sliced or chopped

1/2 t cayenne pepper

1/2 t ground cumin

1/4 t cinnamon

a dash of nutmeg

10-12 cups of vegetable broth (I prefer using Better Than Bouillon paste to make broth.)

10 sprigs of fresh thyme, tied with twine into a bundle

2 bay leaves

1 piece Parmesan cheese rind (you’ll remove and toss after cooking)

1/4 c fat free half and half

juice of a small lemon

salt and pepper to taste

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