Recipe Details
Ingredients
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1 ½tablespoonsbutter
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½onion, sliced
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2clovesgarlic
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2sprigsfresh thyme
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½butternut squash – peeled, seeded, and cut into 1-inch cubes
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4cupschicken broth
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½cubechicken bouillon
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1pinchground cumin
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1pinchground allspice
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salt and ground black pepper to taste
Cooking Directions
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Melt butter in a large pot over medium heat. Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes. Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes. Crumble bouillon into the soup. Season with cumin, allspice, salt, and pepper, then remove from heat.
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Working in batches, pour soup into a blender, filling no more than halfway. Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée. Pour soup into a serving bowl. Alternately, you can use a stick blender and purée the soup in the pot.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories140 | |
% Daily Value * | |
Total Fat 5g |
7% |
Saturated Fat 3g |
15% |
Cholesterol 12mg |
4% |
Sodium 866mg |
38% |
Total Carbohydrate 24g |
9% |
Dietary Fiber 6g |
22% |
Total Sugars 2g |
|
Protein 4g |
7% |
Vitamin C 10mg |
11% |
Calcium 60mg |
5% |
Iron 2mg |
8% |
Potassium 322mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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