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Ingredientes
- 1 Tbsp. canola oil
- 1 sm onion minced
- 1 Tbsp. grated or possibly finely-minced fresh ginger
- 1 lb butternut squash peeled, diced
- 1 lb sweet potatoes peeled, diced
- 1 med Yukon gold or possibly russet potato peeled, diced
- 6 c. chicken stock, vegetable stock, or possibly water Salt to taste
- 1 Tbsp. dry or possibly medium-dry sherry
- 6 Tbsp. plain nonfat yogurt for garnish
Direcciones
- In a heavy-bottomed soup pot or possibly Dutch oven, heat oil over medium-low heat; add in onion. Cook, stirring, till tender, about 5 min.
- Add in ginger and cook, stirring, about 1 minute, till it begins to smell fragrant; add in squash, sweet potatoes, potato, stock, and salt.
- Bring to a boil, cover, and reduce heat. Simmer 30 min or possibly till vegetables are tender.
- Puree soup, using a hand blender, regular blender, or possibly food processor. Return to the pot, stir, and add in sherry. Taste and adjust seasonings.
- To serve, heat through and ladle into bowls; garnish with yogurt.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 28 | 18% |
| Total Fat 3.2g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 2mg | 1% |
| Sodium 416mg | 17% |
| Potassium 783mg | 22% |
| Total Carbs 27.43g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.05g | 3% |
| Protein 5.26g | 8% |
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