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Add a photoServings: 6
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion minced
- 2 x clove garlic minced
- 2 lb Butternut squash diced
- 4 c. Stock
- 1 c. water
- 1 dsh Tabasco Salt to taste Pimento strips to garnish
Directions
- Heat extra virgin olive oil over low heat and add in onion and garlic. Cook, stirring until tender.
- Add in squash and stock, cover and simmer for 40 to 50 min or possibly until the squash is very soft.
- In a food processor, process soup until its very smooth and return to pot. Thin with water and season.
- Pour into a tureen and garnish with pimento.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 64 | 46% |
| Total Fat 7.26g | 9% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 555mg | 23% |
| Potassium 570mg | 16% |
| Total Carbs 17.3g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.76g | 3% |
| Protein 3.4g | 5% |
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