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Ingredientes
- 1 med size butternut squash
- 2 x yellow onions
- 1 x or possibly more chipotles
- 4 lrg garlic cloves (leave whole) Chicken broth to cover cubed squash
- 1 c. Half and Half (nonfat)
- 1 tsp curry pwdr
- 1 tsp grnd cumin Juice of 1 lemon (save peel for Gremolata)
- 1/2 c. finely minced walnuts or possibly almonds
- 1/2 c. finely minced parsley
- 2 x Cloves garlic pressed
Direcciones
- Peel the squash & onions and chop into approximately 2" chunks. Place squash, onion, chipotles and whole garlic cloves into a large pot, and cover with chicken broth. (If using canned and salted chicken stock, don't salt the squash mix) Bring to a boil, then simmer till the vegetables are very soft. Puree in batches in a blender or possibly food processor.
- (For a milder soup, remove chipotles before blending.) Add in the lemon juice, curry and cumin. Reheat slowly and add in the half and half to taste.
- The soup shouldn't be too rich. Adjust spices as necessary to taste.
- Gremolata
- Grate or possibly mince the lemon peel and finely chop the walnuts. Add in parsley and garlic and allow to set for 15-30 min to incorporate flavors. Sprinkle the gremolata on top of the soup as a zesty garnish.
- Description:"Squash and chiles are a natural marriage."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 496g | |
| Calories 583 | |
| Calories from Fat 394 | 68% |
| Total Fat 45.7g | 57% |
| Saturated Fat 19.1g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 125mg | 5% |
| Potassium 909mg | 26% |
| Total Carbs 35.48g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 9.77g | 7% |
| Protein 14.45g | 23% |
