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Winter Squash Soup

Tummy.Tucker's picture
Ingredients
  Onion 1 , chopped
  Butter 3 Tablespoon
  Tomato 1 , peeled, seeded and chopped
  Hot red pepper/Cayenne to taste 2 Teaspoon, seeded and chopped
  Garlic 1 Clove (5 gm), minced
  Winter squash 2 Pound, peeled, seeded and cut into 1/2 inch cubes to make 4 cups
  Beef stock 4 Cup (64 tbs)
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

In a large saucepan, saute onion in butter for a few minutes.
Add tomato, pepper or cayenne and garlic and saute 5 minutes longer.
Then add squash, stock and seasonings.
Bring mixture to a boil and simmer, covered, for approximately 20 minutes or until squash is very tender.
When ready to serve, garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Winter, Healthy
Ingredient: 
Squash

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 863 Calories from Fat 350

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 23.8 g119.2%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 2362.9 mg98.5%

Total Carbohydrates 112 g37.5%

Dietary Fiber 19.3 g77.2%

Sugars 34.8 g

Protein 32 g63.4%

Vitamin A 322.6% Vitamin C 286.9%

Calcium 44.7% Iron 58.8%

*Based on a 2000 Calorie diet

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Winter Squash Soup Recipe