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Ingredientes
- 1/4 c. butter - (1/2 stick)
- 3 stalk celery diced
- 1/4 x onion diced
- 1 piece ginger root - (1" long) chopped
- 1 tsp chopped garlic
- 8 c. chicken stock
- 4 lb butternut squash peeled, seeded, and cubed
- 1/2 x cinnamon stick
- 1 Tbsp. brown sugar
- 2 Tbsp. molasses
- 1 c. whipping cream Salt to taste Freshly-grnd black pepper to taste Creme fraiche or possibly whipped cream for garnish
Direcciones
- Heat the butter in a large stockpot over medium heat. Add in the celery and onion and cook till the onion is translucent/soft, 5 min. Add in ginger and garlic and heat through. Add in the chicken stock, squash and cinnamon stick. Bring the soup to a boil. Reduce the heat and simmer till the squash is tender, 15 to 20 min.
- Remove and throw away the cinnamon stick. Pour the soup into a blender in batches and puree till smooth (or possibly use a hand-held blender to blend it in the soup pot). Return the soup to the saucepan. Add in the brown sugar, molasses, whipping cream and salt and pepper to taste. Serve in hot bowls topped with a dollop of creme fraiche.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 10 servings | |
| Calories 143 | |
| Calories from Fat 44 | 31% |
| Total Fat 4.97g | 6% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 348mg | 14% |
| Potassium 783mg | 22% |
| Total Carbs 23.58g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.22g | 5% |
| Protein 3.59g | 6% |
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