This smooth and warming soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores. Prep and Cook Time: 1 hour (45 minutes when made with packaged squash). Notes: This recipe doubles easily and freezes for up to 2 months.
1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalape?o, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
2. Puree the soup with imersion blender until smooth, Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of greek yoghurt or low fat sour cream. Add chopped spinach and sauteed turkey sausage optionally.
Note: Nutritional analysis is per serving.
CALORIES 169 (30% from fat); FAT 5.7g (sat 1.8g); CHOLESTEROL 7.6mg; CARBOHYDRATE 30g; SODIUM 1098mg; PROTEIN 3.7g; FIBER 4.2g
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 56mg||17 %|
|Sodium 946.3mg||33 %|
|Potassium 554.7mg||15 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.8g|
|Protein 16.6g||24 %|
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Calories per serving: 160
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