1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes. 2. Add the squash, potato and carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes. 3. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes. 4. Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish. Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe Digest V1 #648 by Sue
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: 6|
|Calories from Fat: 96 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 16.8mg||5 %|
|Sodium 860.1mg||30 %|
|Potassium 2475.1mg||65 %|
|Total Carbohydrate 85.9g||25 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 74.7g|
|Protein 20.4g||29 %|
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Calories per serving: 494
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