Very slightly sweet. Just right balance of herbs. Awesome!
1. Heat oil, simmer onion, leek 10 mins to soften well.
2. Add and cook 2 minutes: squash, thyme, cumin, salt and pepper, garlic. Stirring well.
3. Add and boil stock. Cover and simmer medium low 20 min.
4. Blend til smooth.
Do NOT brown the onions. Add garlic last of the 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 62 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 5646.9mg | 195 % | |
Potassium 114.9mg | 3 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 25.2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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