1. Pre-heat oven to 220 degrees. Pour broth into a medium pot over medium-high heat. Once broth is simmering, add lemon zest, bay leaves, star anise, chiles, garlic, shallots and ginger. Cook until broth is aromatic and flavorful, about 20 minutes. Strain out solids. Wipe out pot and pour broth back in. Season with salt and lemon juice. Keep at a simmer.
2. Meanwhile, toss squash with salt and oil and spread over a roasting pan. Roast squash until fork tender, about 20 minutes.
3. Fill a medium pot with 4 inches salted water and bring to a simmer over medium-low heat. Stir squash and chard into pot of simmering broth. Cook until greens just wilt, about 3 minutes. Poach eggs in simmering salted water until whites fully set, about 2 minutes, and transfer to a paper towel.
4. Ladle soup into 4 bowls. Garnish each with herbs and a poached egg. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 33.7mg||10 %|
|Sodium 1507.1mg||52 %|
|Potassium 1319.6mg||35 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 45.4g|
|Protein 29.4g||42 %|
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Calories per serving: 436
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