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Рецепт Butternut Squash Soup With Tomatoes And Corn

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0 голосов | 956 визитов
Порций: 6

Ингредиенты

Cost per serving $1.87 view details

Инструкции

  1. In a large pot, heat the oil. Saute/fry the leek, minced tomato and thyme for about 5 min. Add in the broth; bring to a boil.
  2. Meanwhile, cut squash in half, remove seeds and peel. Cut into chunks. Add in squash to pot, lower heat; cook for about 30 min or possibly till tender.
  3. Put mix in a blender and puree. Return to pan. Stir in cream.
  4. Season with salt and pepper. Add in corn and diced tomato; cook over low heat for 5 min or possibly till heated through. Garnish with minced chives.
  5. NOTE: To peel squash, cook in boiling water or possibly microwave till soft sufficient to peel... or possibly if you are like me, just do it raw! It's less hassle.

Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 6 servings
Calories 144  
Calories from Fat 99 69%
Total Fat 11.26g 14%
Saturated Fat 3.02g 12%
Trans Fat 0.18g  
Cholesterol 13mg 4%
Sodium 341mg 14%
Potassium 317mg 9%
Total Carbs 8.85g 2%
Dietary Fiber 2.0g 7%
Sugars 2.23g 1%
Protein 3.43g 5%
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