Cuisine a Latina
Preheat oven to 350. Put all squash and apples on a roasting pan and toss with butter, brown sugar and 1/2 teaspoon salt. Cover pan with aluminum foil and roast for 40-60 minutes or until pumpkin is soft. Remove from pan and set aside.
Heat the oil on a large Dutch oven over medium high heat. Add the onion and cook about 4 minutes until softened. Add garlic and cook for 30 seconds. Then stir is jalapeños, thyme, cinnamon, and allspice. Cook for 2 minutes. Stir in the stock and pumpkin/apple mixture and being to a simmer. Remove from the heat.
Purée all in a food processor until smooth then return to Dutch oven. Season with salt and pepper.
Ladle soup into bowls and garnish with pepitas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 430 | ||
Calories from Fat: 259 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 693mg | 24 % | |
Potassium 541.3mg | 14 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 31g | ||
Protein 11.1g | 16 % | |
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: 430
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