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Ingredientes
- 1 lb Butternut squash, unpeeled, seeded, quartered
- 2 x Green apples, Granny Smiths are great
- 1 med Onion, coarsely minced
- 1/8 tsp Marjoram
- 1/8 tsp Rosemary
- 1 quart Chicken stock
- 2 slc White bread trimmed of crust and cubed, or possibly substitute a small potato cut into small cubes because it is used only to thicken the soup Salt and pepper to taste
- 1/4 c. Heavy cream or possibly plain yogurt, optional Freshly grated nutmeg to taste
Direcciones
- Combine all ingredients except optional cream and bring to a boil, then allow to simmer uncovered for 45 minutes, or possibly till squash is tender. Season.
- Scoop the flesh out of the squash and throw away the skin. Return the squash pulp to the soup and puree till smooth. Keep warm over low heat till serving.
- Serve soup in bowls and pour 2 Tb cream on top or possibly substitute 1 Tb plain yogurt. Sprinkle with fresh grated nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 22 | 19% |
| Total Fat 2.46g | 3% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 312mg | 13% |
| Potassium 445mg | 13% |
| Total Carbs 21.52g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.13g | 5% |
| Protein 3.28g | 5% |
