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Receta creamy roasted squash soup

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Ingredientes

  • 2 teaspoons extra-virgin olive oil
  • 1 Vidalia or other sweet onion, diced
  • 2 teaspoons grated fresh ginger root
  • 1 (32-fluid ounce) carton low-sodium vegetable broth
  • 1 3/4 teaspoons sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups butternut squash cubes (2 pounds; about 1 1/2-inch pieces)
  • 1 1/2 tablespoons unsalted butter, melted, or extra-virgin olive oil
  • 12 fluid ounces fat-free evaporated milk*

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1407g
Calories 1151  
Calories from Fat 491 43%
Total Fat 55.84g 70%
Saturated Fat 29.69g 119%
Trans Fat 0.0g  
Cholesterol 155mg 52%
Sodium 4524mg 189%
Potassium 3995mg 114%
Total Carbs 142.78g 38%
Dietary Fiber 17.0g 57%
Sugars 67.51g 45%
Protein 35.39g 57%
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