Butternut Squash Soup With Tomatoes And Corn Recipe
Servings: 6
Ingredients
- 3 Tbsp. oil
- 1 x leek, white part only, sliced
- 1 c. minced tomato
- 1/2 tsp dry thyme
- 4 c. chicken broth
- 1 x butternut or possibly acorn squash
- 1/2 c. cream
- 1 x salt and pepper to taste
- 1 c. corn, liquid removed
- 1 x tomato, seeded and diced
- 1/2 c. minced fresh chives
Directions
- In a large pot, heat the oil. Saute/fry the leek, minced tomato and thyme for about 5 min. Add in the broth; bring to a boil.
- Meanwhile, cut squash in half, remove seeds and peel. Cut into chunks. Add in squash to pot, lower heat; cook for about 30 min or possibly till tender.
- Put mix in a blender and puree. Return to pan. Stir in cream.
- Season with salt and pepper. Add in corn and diced tomato; cook over low heat for 5 min or possibly till heated through. Garnish with minced chives.
- NOTE: To peel squash, cook in boiling water or possibly microwave till soft sufficient to peel... or possibly if you are like me, just do it raw! It's less hassle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 99 | 69% |
| Total Fat 11.26g | 14% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 13mg | 4% |
| Sodium 341mg | 14% |
| Potassium 317mg | 9% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.23g | 1% |
| Protein 3.43g | 5% |
