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Рецепт Gingered Sweet Potato And Butternut Squash Soup

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Порций: 6

Ингредиенты

Cost per serving $1.18 view details
  • 1 Tbsp. canola oil
  • 1 sm onion minced
  • 1 Tbsp. grated or possibly finely-minced fresh ginger
  • 1 lb butternut squash peeled, diced
  • 1 lb sweet potatoes peeled, diced
  • 1 med Yukon gold or possibly russet potato peeled, diced
  • 6 c. chicken stock, vegetable stock, or possibly water Salt to taste
  • 1 Tbsp. dry or possibly medium-dry sherry
  • 6 Tbsp. plain nonfat yogurt for garnish

Инструкции

  1. In a heavy-bottomed soup pot or possibly Dutch oven, heat oil over medium-low heat; add in onion. Cook, stirring, till tender, about 5 min.
  2. Add in ginger and cook, stirring, about 1 minute, till it begins to smell fragrant; add in squash, sweet potatoes, potato, stock, and salt.
  3. Bring to a boil, cover, and reduce heat. Simmer 30 min or possibly till vegetables are tender.
  4. Puree soup, using a hand blender, regular blender, or possibly food processor. Return to the pot, stir, and add in sherry. Taste and adjust seasonings.
  5. To serve, heat through and ladle into bowls; garnish with yogurt.
  6. This recipe yields 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 6 servings
Calories 154  
Calories from Fat 28 18%
Total Fat 3.2g 4%
Saturated Fat 0.6g 2%
Trans Fat 0.01g  
Cholesterol 2mg 1%
Sodium 416mg 17%
Potassium 783mg 22%
Total Carbs 27.43g 7%
Dietary Fiber 4.5g 15%
Sugars 5.05g 3%
Protein 5.26g 8%
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