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Ingredientes
- 4 x delicata squashes or possibly
- Â Â any sweet winter squash
- Â Â Oil
- 2 Tbsp. butter
- 1 x onion minced
- 2 can vegetable broth 14-1/2 ounce.
- 1/2 tsp freshly-grated nutmeg
- 3/4 tsp coarse salt
- Â Â Freshly-grnd black pepper
- 8 lrg fresh sage leaves
- Â Â fresh small sage leaves for garnish
- 1/4 c. whipping cream
- Â Â Sugar (optional)
Direcciones
- Carefully split squash lengthwise; scrape out seeds. Rub oil over cut surface. Roast at 400 degrees on lower rack, cut-side up, till soft, about 30 to 40 min. When cold sufficient to handle, scoop out squash. You should have about 2 c..
- Heat butter in 3-qt pot over medium-high heat. When warm, add in onion. Cook, stirring often, till softened, about 4 min. Add in roasted squash, broth, nutmeg, salt and pepper to taste. Bring to boil, then reduce heat and simmer, covered, 25 min. Let cold at room temperature.
- Strain vegetables from liquid, reserving both. Puree vegetables in blender with 8 large sage leaves. Add in some cooking liquid and puree till mix is very smooth, about 1 to 2 min.
- Return to pot. Stir in cream. (Can be made ahead up to this point and refrigerated 2 days or possibly frzn up to 1 month. To serve, gently reheat till warm; don't boil. Add in water if soup is too thick.) Taste; adjust seasoning and add in sugar, if you like. Serve warm garnished with small sage leaves.
- This recipe yields 6 to 8 appetizer servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 50 | |
| Calories from Fat 38 | 76% |
| Total Fat 4.28g | 5% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 681mg | 28% |
| Potassium 22mg | 1% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.75g | 1% |
| Protein 0.24g | 0% |
