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Ingredientes
- 1 x onion minced fine
- 2 tsp extra virgin olive oil
- 1 1/2 c. minced peeled butternut squash
- 2 1/2 c. water
- 2 x garlic cloves mined and mashed to a paste with 1/2 tsp. salt
- 3/4 tsp grated peeled fresh gingerroot
- 3 Tbsp. chopped fresh parsley leaves
Direcciones
- In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, till it is softened, add in the squash and 2 c. of the water, and simmer the mix for 15 min, or possibly till the squash is very tender.
- Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender puree the soup with the remaining 1/2 c. water and stir in the parsley and salt and pepper to taste.
- Makes about 2 c., serving 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 889g | |
| Calories 204 | |
| Calories from Fat 83 | 41% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 831mg | 24% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.19g | 5% |
| Protein 3.2g | 5% |
