1-Peel and seed squash, reserving peels, trimmings and seeds. Cube peeled and seeded squash. Heat a large Dutch oven over medium heat. Add 1 tbsp oil; swirl to coat. Add squash scraps; sauté 8 minutes or until lightly browned. Add 7 cups water, allspice, and next 5 ingredients (through anise). Bring to boil; cover, reduce heat, and simmer 45 minutes. Strain mixture into a large bowl; discard solids.
2-Wipe pan clean with paper towels; heat over medium heat. Add remaining 3 tbsp oil and onion; cover and cook 5 minutes, stirring occasionally. Add reserved broth and salt; bring to boil. Cover and simmer 40 minutes or until squash is very tender.
3-Place half of squash mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Stir in vinegar and red pepper. Ladle soup into shallow bowls. Top evenly with pomegranate and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (364g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 4 (31%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 193.2mg||7 %|
|Potassium 51.7mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1.6g|
|Protein 0.4g||1 %|
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: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!