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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 1 x clove garlic, chopped
- 2 x 10 oz pkgs. pureed squash, defrosted
- 4 c. chicken stock
- 12 ounce apples (appx. 1 1/2 apples), peeled and finely minced
- 2 tsp fresh lemon juice
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 c. cream
- 1/2 c. lowfat sour cream
- 2 Tbsp. fresh chopped chives
- 1/4 tsp freshly grnd black pepper
Direcciones
- Heat extra virgin olive oil in a medium-sized soup pot set over medium-low heat and saute/fry onion and garlic for 10 min. Add in squash, stock, apples, lemon juice, thyme, salt and white pepper and bring to a boil.
- Reduce heat and simmer for 20 min. Puree soup. Stir in cream and heat for 10 min longer over low heat. Combine lowfat sour cream with the chives and pepper. Top each serving of soup with a spoonful of the chive-lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2303g | |
| Calories 1281 | |
| Calories from Fat 867 | 68% |
| Total Fat 98.58g | 123% |
| Saturated Fat 46.47g | 186% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 2865mg | 119% |
| Potassium 3152mg | 90% |
| Total Carbs 84.88g | 23% |
| Dietary Fiber 16.9g | 56% |
| Sugars 49.32g | 33% |
| Protein 27.82g | 45% |
