Directions:
- In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
- Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
- Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
- Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.
- Soup of the Day by Lydie Marshall Harper Collins
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.11 Kcal (813 kJ) | ||
| Calories from fat | 63.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Sodium | 1217.17mg | 51% | |
| Potassium | 982.53mg | 21% | |
| Total Carbs | 32.54g | 11% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 59.9mg | 100% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.5mg | 14% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 47.22 Kcal (198 kJ) | ||
| Calories from fat | 15.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 11% | |
|---|---|---|---|
| Sodium | 296.08mg | 51% | |
| Potassium | 239mg | 21% | |
| Total Carbs | 7.92g | 11% | |
| Sugars | 1.66g | 27% | |
| Dietary Fiber | 1.39g | 23% | |
| Protein | 0.71g | 6% | |
| Vitamin C | 14.6mg | 100% | |
| Vitamin A | 0.6mg | 76% | |
| Iron | 0.6mg | 14% | |
| Calcium | 32.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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