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Ingredientes
- 2 Tbsp. butter or possibly margarine
- 1 x onion minced
- 2 x garlic cloves chopped
- 3 x carrots diced
- 2 x celery stalks diced
- 1 x potato peeled, diced
- 1 x butternut squash peeled, seeded, and diced
- 3 can chicken broth - (14 1/2 ounce ea)
- 1/2 c. honey
- 1 tsp fresh thyme (or possibly 1/2 tspn dry thyme) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In large pot, heat butter over medium heat. Stir in onions and garlic. Cook and stir till lightly browned, about 5 min. Stir in carrots and celery. Cook and stir till tender, about 5 min. Stir in potatoes, squash, chicken broth, honey and thyme. Bring mix to a boil; reduce heat and simmer 30 to 45 min, or possibly till vegetables are tender.
- Remove from heat and cold slightly. Working in small batches, transfer mix to blender or possibly food processor; process till smooth. Return pureed soup to pot. Season to taste with salt and pepper. Heat till warm and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 37 | 21% |
| Total Fat 4.19g | 5% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 409mg | 17% |
| Potassium 451mg | 13% |
| Total Carbs 33.62g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 25.62g | 17% |
| Protein 3.46g | 6% |
