Sunset Soup
Serves 6
Ingredients:
1 tablespoons butter
1 tablespoon olive oil
2 tablespoons fresh ginger, minced
1 medium onion, chopped
1 to 2 tablespoons curry powder
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
1 cup roasted red or yellow bell peppers, chopped
4 cups low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon white pepper
dollop of plain yogurt or crème fraiche (optional)
1/2 cup chopped pecans, toasted (optional)
Directions:
Heat butter and olive oil in large, deep sided skillet or stock pot over medium heat. Add onion, fresh ginger, and curry powder and sauté about five minutes. Add butternut squash and continue to cook about five minutes. Add roasted bell peppers, stirring once again to combine and cook for another five minutes.
Slowly add chicken broth to squash mixture and reduce heat to low. Cover and cook for about 20 minutes, until squash is soft.
In a blender, puree all ingredients until smooth. Depending on the size of your blender, you may need to do this in two batches. Add puree to soup pot. Heat again over low-medium heat. Stir in salt and pepper, to taste. Swirl in a teaspoon of yogurt or crème fraiche with each serving, as desired. Top with a teaspoon or two of toasted chopped pecans.
Per Serving: 182 Calories; 12g Fat (3g sat); 7g Protein; 17g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 256mg Sodium.
September 15, 2011
by Optimum WellnessComments
One Response to “ Sunset Soup ”
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Whoa, whoa, get out the way with that good iofrnmation.