Delicious winter soup, with or without the shrimp.
Preheat oven to 400 degrees.
Spray baking sheet with cooking spray. Cut squash in half and discard the seeds. Place squash, cut side down, on baking sheet. Cut off top of garlic bulb, keeping cloves intact. Place garlic bulb in small piece of tin foil and drizzle with 1 tablespoon of olive oil. Close foil tightly and place on baking sheet with squash. Bake 45-55 minutes or until squash is tender. Remove from oven and cool. When cool enough to handle, scoop squash pulp from peel into mixing bowl. Squeeze garlic bulb cloves into same bowl and discard peels.
In a blender, combine squash, garlic, and remaining 2 tablespoons olive oil, 1 cup chicken broth, and tomatoes; process in blender until smooth. Pour mixture into a medium sauce pan and add pepper. If mixture is too thick, use additional chicken broth to thin to desired consistency. Cook over medium heat until serving temperature. Spoon into mugs or serving bowls and garnish with cooked shrimp. Sprinkle with cracked pepper, if desired, for a garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 488 | ||
Calories from Fat: 292 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 153.3mg | 47 % | |
Sodium 146.2mg | 5 % | |
Potassium 654mg | 17 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.4g | ||
Protein 38.8g | 55 % | |
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: 488
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