Seven Fires, page 46
Peel and halve the butternut squash. Dicard the seeds and fibrous center, and cut into 1 1/2 inch cubes.
Heat the olive oil and butteer in a dutch oven over medium heat. Add th onions and garlic and saute, stirring occasionally, until soft and golden. Add the squash and stir to combine, then add the white wine, 1 Tbs of thyme and season with salt and pepper. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock, it should just cover the vegetables, and bring to a boil. Reduce the heat to low and cook gently, uncovered, for 20 to 25 minutes, until the squash is very tender.
Puree the soup wiht an immersion blender. Adjust the seasoning and ladle into soup bowls. Top each seving with a slice of toast. Sprinkle with the remaining thyme and fresh parmesan cheese and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (60%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.4mg||6 %|
|Sodium 401.9mg||14 %|
|Potassium 136.4mg||4 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.4g|
|Protein 1.7g||2 %|
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Calories per serving: 149
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