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Ingredientes
- 1 tsp Light oil with a dash of toasted sesame oil
- 2 x Garlic cloves, bashed, peeled and minced
- 3 c. Chicken stock, (use a vegetable stock if you prefer to make the dish completely vegetarian)
- 2 lb Butternut squash baked for 50 min at 350F to yield 3 c. of
- Â Â Pulp
- 1 x 6 inch piece rosemary
- 1 c. Frzn corn
- 1/4 tsp Freshly grnd black pepper
- 1 pch Salt
- 1/4 tsp Cumin
- 2 Tbsp. Cornflour mixed with 1/4cup unsweetened, (slurry) orange juice
- 1/4 c. Strained lowfat yoghurt
Direcciones
- Heat the oil in a large saucepan over medium heat and fry the garlic for 3 min. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 min. Remove the rosemary and throw away.
- Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 min. Pour into a blender and puree till very smooth - about 5 min.
- To serve, just before serving, whisk in the lowfat yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or possibly chill before adding the lowfat yoghurt and re-heat later.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1694g | |
| Calories 653 | |
| Calories from Fat 85 | 13% |
| Total Fat 9.72g | 12% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 8mg | 3% |
| Sodium 1342mg | 56% |
| Potassium 3714mg | 106% |
| Total Carbs 136.11g | 36% |
| Dietary Fiber 22.6g | 75% |
| Sugars 23.18g | 15% |
| Protein 22.77g | 36% |
