Butternut Squash Soup
Preparation and cooking time: 30 minutes
Butternut squash makes a lovely, creamy soup with no cream and very little fat. I added a bit of tomato sauce to this which added another layer of flavor; a bit of tart to the squash's sweet. A bit of Sherry, and a dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.
Ingredients:
- 2 medium leeks, 160gr, 5.6oz
- 1/2 butternut squash, about 3 cups, 350gr, 12.3oz
- 2 1/4 cups chicken stock, 500gr, 17.6oz
- 1 tbs olive oil, 13.5gr, .42oz
- 1 tbs tomato paste, 15gr, .53oz
- 2 tbs dry sherry, 30gr, 1oz
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 2 tbs crème fraiche, Greek Yogurt or sour cream, 37.5gr, 1.3oz Yogurt
Instructions:
- Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Cut the squash into small cubes, roughly 3 cups.
- Clean and slice the leeks.
- In medium sauce pan sauté leeks in oil until transparent.
- Add squash and stock. Heat to boiling, reduce heat and simmer 15 - 20 minutes, until squash is tender.
- Purée soup using blender, doing mainly the solids first, add broth as needed so you can control the liquid - the liquid content of the squash can vary. When all the solids have been puréed you can add more broth as desired.
- Return the soup to heat, stir in the herbs, tomato and sherry. Gently reheat.
- To serve, ladle into soup plates or bowls, put dollop of crème fraiche in the center and serve.
-------------------------------------------------------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 518 / 259 Total Carbohydrates: 75 / 37.5 Dietary Fiber: 12 / 6 Total Fat: 18 / 9 Saturated Fat: 4 / 2 Cholesterol: 22 / 11 Protein: 13 / 6.5 Calcium: 356 / 178 Sodium: 969 / 484.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
