Squash SoupSubmitted by amoebuh
Makes 4 servings
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Soup using 2 lbs/1 kg pumpkin, kabocha, butternut, or acorn squash.
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Ingredients
| 1 |
kg Squash |
| 9 |
cloves of garlic (1 head of garlic) |
| 2 |
cups chicken broth |
| 2 |
tablespoons lemon juice |
| 3/4 |
teaspoon salt |
Directions
- Roast the squash at 180 degrees C in the oven, cut sides brushed with olive oil, for about 40 or 50 minutes. Have the head of garlic in a foil parcel alongside, with the outer white, papery layer peeled off but you can be lazy about this.
- Remove from the oven and wait until cool.
- Combine the flesh of both squash and garlic cloves using a processor till it's a fine puree, and add the broth.
- Re-heat and season to taste.
- Can be frozen for up to 2 months, keeps 7 days in the fridge.
Categories
Soup
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Serving Size 385.5g |
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Amount Per Serving |
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Total Carbohydrates 11.7g 4%
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| Vitamin A 10% |
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Vitamin C 80% |
| Calcium 6% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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