1 tablespoon butter
1 large onion, chopped
1 stalk celery, sliced thinly
2 quarts regular-strength chicken broth
½ pound boneless beef chuck, fat trimmed, cut into ½-inch cubes
3 ½ pounds Hubbard squash or banana squash, peeled, seeded and cut into ½ -inch cubes (about 10 cups)
2 large (about ½ pound) carrots, peeled and coarsely chopped
½ pound spinach, tough stems and wilted leaves discarded, rinsed well and drained
Salt and pepper to taste
In a 6-8 quart pan, stir butter, onion, and celery over medium-high heat until onion is limp, about 5 minutes. Add broth and beef; cover and simmer for 30 minutes. Add squash and carrots; cover and simmer until squash and beef are very tender when pierced, 15 to 20 minutes. Cut spinach into ¼ inch wide strips.
With a slotted spoon, lift out about ¾ of the squash and coarsely mash. Return mashed squash to pan along with spinach. Bring to a boil; then simmer, uncovered, until spinach wilts, 3-4 minutes. Skim and discard fat. Ladle soup into bowls. Add salt and pepper to taste.
Per serving: 15 calories, 12 g protein, 5 g fat, 18 g carbo, 126 sodium, 21 mg chol.
Sunset Magazine Feb 1991
Things I change:I cook the beef by itself in water -2 hours, until it almost falls apart.
I don't mash the squash, I leave it cubed.
Love,love this soup!