Directions:
- Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
- Heat the onions in a saucepan until just soft.
- Add the squash and season with salt. Heat for another 5 minutes.
- Add just enough water to cover the vegetables and the cinnamon stick.
- Bring to a simmer and cook until the squash are tender.
- Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
- Chill the soup in the refrigerator for 30-minutes to an hour.
- To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
- Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.87 Kcal (343 kJ) | ||
| Calories from fat | 66.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Sodium | 1.69mg | 0% | |
| Potassium | 64.9mg | 1% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 161.44 Kcal (676 kJ) | ||
| Calories from fat | 131.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.62g | 11% | |
|---|---|---|---|
| Sodium | 3.33mg | 0% | |
| Potassium | 127.98mg | 1% | |
| Total Carbs | 7.98g | 1% | |
| Sugars | 3.04g | 6% | |
| Dietary Fiber | 1.99g | 4% | |
| Protein | 0.95g | 1% | |
| Vitamin C | 19.6mg | 17% | |
| Iron | 0.3mg | 1% | |
| Calcium | 24.5mg | 1% | |
* 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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