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Roasted Veggie-Squash Soup

1 large or 2 medium butternut or other winter squash
4 cups roasted vegetables
6 cups bouillon (or use part bouillon and part apple cider)
2 teaspoons powdered mustard
1 teaspoon sage
1/2 cup chopped parsley
Freshly ground black pepper

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.

Meanwhile, bring the vegetables, bouillon, mustard and sage to a boil in a large pot. Reduce the heat and simmer while the squash cooks. Add the squash flesh and simmer 15-20 minutes. Use a hand blender to puree some of the vegetables and thicken the soup; leave some chunks. Stir in the chopped parsley and top each serving with some freshly ground pepper.

6-8 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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