Healthy Cooking from H-E-B
1acorn squash (about 2 lb.),
3Tbsp.H-E-B Extra Virgin Olive Oil,
1container (7 oz.)H-E-B Ready Fresh Go! Chopped Sweet Onion,
1c.H-E-B Frozen Baby Carrots, thawed & chopped,
1c.Hill Country Fare Frozen Hash Brown Potatoes, thawed,
1container (32 oz.)Central Market Organic Chicken Broth,
1container (16 oz.)H-E-B Ready Fresh Go! Pico De Gallo, your favorite flavor,
1Heat the oven to 450°F. Cut acorn squash in half and scoop out the seeds. Cut each half into 4 sections and place on a large baking pan. Add 2 Tablespoons of olive oil and toss the squash chunks. Season the squash 1 teaspoon coarse black pepper. Arrange the squash chunks with the cut side up.
2Roast the squash for 30 minutes and cool for 5 minutes. Scoop out the squash and discard the peel.
3While the squash is roasting, Heat a large soup pot over medium heat for 2 minutes. Add the remaining Tablespoon of olive oil, chopped onion and carrots. Stir fry the onion mixture for 4 minutes. Add the thawed hash brown potatoes and stir-fry the mixture for 1 more minute to develop the flavors. Add the chicken stock and set the soup aside until the squash is ready.
4Add the peeled squash to the soup mixture, heat over high heat and bring to a boil. Reduce the heat to low, cover and cook the soup for 30 minutes. Use a slotted spoon to remove the squash chunks from the soup and place in a food processor bowl. Process the squash to a smooth puree and add back to the soup. Season the soup to taste with salt.
5Serve the soup and top with 1 Tablespoon Pico de Gallo.
Calories: 120, Total Fat: 6g, Saturated Fat: 1g, Sodium: 580mg, Carbohydrates: 17g, Dietary Fiber: 4g, Sugar: 6g, Protein: 2g