Butternut Squash and Lime Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp bacon fat or margarine1 whole, large butternut squash (1-2 pounds) cut into cubes1/2 a large red onion, diced1/4 cup of bacon pieces (optional)1 tsp curry seasoning1 tbsp cumin2 tsp white pepper1/2 pint light whipping cream1/4 cup of lime juicesalt to tastecroutons (to serve)dollop of sour cream (to serve)pinch of rosemary (to serve)
Cut and peel a large butternut squash, set aside.
In large pot, sweat 1/2 a large red onion in a tbsp of bacon fat or margarine. Add bacon pieces if desired. (for vegetarian recipes, eliminate the bacon). Let cook down. Add spices (you can play with these, I estimated...). When the onions are cooked, add a container of chicken broth (the middle sized ones... about $2.50 at the store) and the squash. Let it boil down and cook for 30 minutes, allowing the squash to soften. Then, puree in blender or with immersion blender. Add cream and lime juice. Serve with croutons, a pinch of dried rosemary, and a dollop of sour cream.
Serving Size: Makes about 6-8 servings
In large pot, sweat 1/2 a large red onion in a tbsp of bacon fat or margarine. Add bacon pieces if desired. (for vegetarian recipes, eliminate the bacon). Let cook down. Add spices (you can play with these, I estimated...). When the onions are cooked, add a container of chicken broth (the middle sized ones... about $2.50 at the store) and the squash. Let it boil down and cook for 30 minutes, allowing the squash to soften. Then, puree in blender or with immersion blender. Add cream and lime juice. Serve with croutons, a pinch of dried rosemary, and a dollop of sour cream.
Serving Size: Makes about 6-8 servings
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 8.1 g
- Cholesterol: 23.3 mg
- Sodium: 763.6 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.5 g
- Protein: 7.1 g
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