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Ingredientes
- 2Â 3/4 lb Orange-Flesh Winter Squash, Such As Butternut
- 1 med Leek, Trimmed, White & Green Parts, Cut Into 1/4" Pcs
- 3 x Cloves Garlic, Peeled And Chopped
- 1 tsp Finely Grated Fresh Ginger, Or possibly More To Taste
- 4 ounce Parsnips (1 Medium), Peeled, Cut Into 1/4" Pcs
- 1 tsp Salt, Plus More To Taste
- 1/4 tsp Freshly Grnd Pepper, Plus More To Taste
- 4 c. Low Sodium Chicken Broth, Skimmed Of Fat
- 2 slc Whole Wheat Bread, Crusts Removed*
- 3 Tbsp. Freshly Grated Parmesan
- Â Â Extra virgin olive oil Spray
Direcciones
- Spray a stockpot with cooking spray. Cut the squash in half lengthwise.
- Remove the seeds and fiber, and peel. Cut into 1/2" pcs, and set aside.
- Over medium-low heat, cook the leeks and garlic, covered, till softened, 3 5 min. Add in the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 min. Add in the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook till the vegetables are tender, 12 15 min. Transfer half the mix to a food processor and puree.
- Return to the stockpot till hot throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into 1/2" cubes. Toast till golden.
- Sprinkle with the Parmesan, and return to the oven, till the cheese begins to heat. Serve the soup in individual bowls with the toasted cheese croutons on top.
- NOTES :* bread slices should be 3/4"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 22 | 29% |
| Total Fat 2.46g | 3% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 546mg | 23% |
| Potassium 224mg | 6% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.43g | 1% |
| Protein 5.92g | 9% |
