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Ingredientes
- 2 x Butternut squash (about 4-3/4 lbs. total), halved lengthwise, seeded
- 2 Tbsp. Vegetable oil
- 2 c. Thinly sliced onion
- 1 Tbsp. Golden sugar
- 2 tsp Chopped fresh ginger
- 2 x Cloves garlic, coarsely minced
- 1/2 x Cinnamon stick
- 5 c. Canned low-salt chicken broth, (or possibly more) Minced fresh parsley
Direcciones
- Preheat oven to 375 degrees F. Oil baking sheet. Place squash, cut-side down on baking sheet. Bake till squash is very soft, about 50 min.
- Using paring knife, remove peel from squash; throw away peel. Cut squash into 2- inch pcs.
- Heat oil in heavy large pot over medium-low heat. Fold in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook till onion is tender, about 15 min. Add in squash and 5 c. chicken broth. Bring to a boil. Reduce heat to medium- low. Cover and simmer 10 min. Throw away cinnamon.
- Working in batches, puree soup in blender. (Can be prepared 1 day ahead.
- Cold slightly. Cover and chill.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 72 | |
| Calories from Fat 38 | 53% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 174mg | 5% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.97g | 2% |
| Protein 3.34g | 5% |
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