Squash And Ginger Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Veg. oil |
| 1 | Onion diced | |
| 3 | Carrots, chopped | |
| 1 | T | Fresh ginger, peeled |
| Chopped | ||
| 2 | lb | Cubed butternut squash |
| 1 | qt | Chicken stock |
| 2 | Bay | |
| 2 | t | Kosher salt |
| 1/2 | c | Half and half |
| 1/3 | c | Cider |
| 2 | t | Butter |
| Leaves |
INSTRUCTIONS
Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth and salt. Cover and simmer for 1/2 hr. Remove bay leaf then puree. Return to stove and whisk in hot cider and H&H. Add freshly ground pepper and whisk in butter just before serving. Garnish with toasted squash seeds. Recipe By : Price 6 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1059
Calories From Fat: 190
Total Fat: 21.1g
Cholesterol: 49.2mg
Sodium: 5362.5mg
Potassium: 5492mg
Carbohydrates: 192.2g
Fiber: 31.4g
Sugar: 50.5g
Protein: 38.9g