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Ingredientes
- 3 Tbsp. Plus 1 teaspoon vegetable oil
- 2 1/2 c. Minced onions
- 8 c. Acorn squash, peeled & cut into 1" peices
- 2 Tbsp. Minced fresh ginger
- 4 1/2 c. Canned low-salt chicken broth, or possibly more if needed
- 2 Tbsp. Tomato puree
- 1 pch Cayenne pepper
- 1 Tbsp. Cumin seeds
- 1 Tbsp. Mustard seeds
Direcciones
- How to Prepare:1. Heat 3 Tbsp. oil in a heavy large pot over medium-high heat.
- Add in onions; saute/fry till light golden brown, about 8 min. Add in squash and ginger; saute/fry 5 min. Add in 4-1/2 c. broth. Simmer till squash is very tender, about 35 min.
- 2. Working in batches, puree soup in blender. Return to same pot. Add in tomato puree and cayenne. Season to taste with salt and pepper.
- Simmer 10 min to blend flavors, add in more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and chill. Re-hot soup over medium heat before serving.)
- 3. Heat 1 tsp. oil in small skillet over medium heat. Add in cumin and mustard seeds and stir till fragrant, about 2 min. Ladle soup into bowls. Top with seed mix and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 80 | 43% |
| Total Fat 9.13g | 11% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 797mg | 23% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.22g | 2% |
| Protein 6.17g | 10% |
