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Ingredientes
- 6 Tbsp. Extra virgin olive oil
- 3 x Onions minced
- 5 x Garlic cloves chopped
- 2 x Butternut squash peeled, halved, seeded, and cut into chunks
- 1 x Potato peeled, cubed
- 1 x Carrot peeled, sliced
- 7 c. Vegetable or possibly chicken stock Salt to taste Freshly-grnd black pepper to taste
- 1/3 c. Freshly-chopped parsley Fresh thyme for garnish
Direcciones
- Pour the extra virgin olive oil into a large soup pot and saute/fry the onions and garlic over low heat for 3 to 5 min. Turn off the heat, cover the pot, and let the onion-garlic mix steam for 15 min.
- Add in the squash, potato, and carrot and stir the mix well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.
- Add in the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.
- Blend one third of the soup at a time in a blender or possibly food processor and return it to the original but clean pot. Reheat the soup over low heat, but don't let it come to a boil. Serve warm and sprinkle fresh thyme leaves on top of each serving as garnish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 120 | 72% |
| Total Fat 13.61g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 222mg | 6% |
| Total Carbs 10.86g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.76g | 2% |
| Protein 1.3g | 2% |
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