Emprimir
Correo Electrónico
Add a photoA delicious, healthy Fall soup. Once you have mastered this recipe you can easily experiment with the addition of pearl barley, dried pasta, or rice.
Ingredientes
- 2T olive oil
- 2 red onions, peeled and chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, chopped
- 2 sprigs fresh rosemary or 1 t. dried rosemary
- Salt & pepper
- 4 1/4 pounds butternut squash, peeled, seeded and cut into chunks
- 2 quarts lo sodium chicken broth
Direcciones
- In a very large saucepan, sauté onion, celery, carrot, garlic, rosemary, salt and pepper. Cook gently for about 10 minutes until the vegetables are soft but not browned. Add the squash and chicken stock to the pan, bring to boil and simmer for about 30 minutes.when the squash is soft and cooked through, pour it in a blender and pulse until smooth. You can also purée only half the squash mixture and mash the rest with a fork to add a little texture to the soup. Season with salt and pepper and serve hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 14 | 10% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 875mg | 25% |
| Total Carbs 31.43g | 8% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.76g | 6% |
| Protein 2.89g | 5% |
