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Ingredientes
- 1 Tbsp. cumin seeds, grnd
- 2 Tbsp. oil
- 1/2 x onion, minced
- 2 clv garlic
- 3 c. chicken stock
- 2 c. squash, peeled, and, minced into 1-inch pcs
- 2 Tbsp. butter
- 1/2 c. cream salt pepper
Direcciones
- Toast the cumin in a dry pot over medium heat, till you can smell its spiciness.
- Add in the oil to the pot and wait a minute for it to heat up.
- Add in the onion and garlic, and cook for 3-4 min, till the onion starts to change colour.
- Increase the heat to high, and add in the stock and squash.
- Bring to the boil, and let it all cook for 15-20 min, till the squash is tender.
- Puree the soup in a food processor or possibly with a hand blender (if the soup is too thick, add in water or possibly more stock).
- When the soup is smooth, return it to the pot and stir in the butter.
- Gradually add in the cream, season and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1040g | |
| Calories 578 | |
| Calories from Fat 464 | 80% |
| Total Fat 52.74g | 66% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.7g | |
| Cholesterol 61mg | 20% |
| Sodium 1302mg | 54% |
| Potassium 1338mg | 38% |
| Total Carbs 19.05g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 7.03g | 5% |
| Protein 11.88g | 19% |
