Squash Soup
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 large cans pure pumkin, or 2 butternut squash, baked, seeded and pureed.1 stick butter4-5 T brown sugar3-6 carrots1 small onion, or a shallot, chopped fine6-8 C. chicken stock, or vegetable if you prefer2 tsp. mace1 T. ginger1/2 tsp. cayennelime juice and salt to taste
Sautee' shallot or onions in butter until clear. Throw in mace and other spices until fragrant. Add chicken stock, pumpkin, brown sugar and chopped ( or grated if you are in a hurry ) carrot. Let it cook until everything is tender and the flavors have developed some. Puree if you want a smoother texture. Add salt and lime juice to taste. Garnish with chopped green onions, and a dollop of plain yogurt or sour cream if desired.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 8.7 g
- Cholesterol: 24.0 mg
- Sodium: 725.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 7.6 g
- Protein: 3.6 g
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