Directions:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.26 Kcal (859 kJ) | ||
| Calories from fat | 125.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 27.47mg | 9% | |
| Sodium | 544.99mg | 23% | |
| Potassium | 591.09mg | 13% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.2mg | 7% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 63.06 Kcal (264 kJ) | ||
| Calories from fat | 38.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 21% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 9% | |
| Sodium | 167.42mg | 23% | |
| Potassium | 181.58mg | 13% | |
| Total Carbs | 5.15g | 6% | |
| Sugars | 2.76g | 36% | |
| Dietary Fiber | 1.25g | 16% | |
| Protein | 1.39g | 9% | |
| Vitamin C | 5.2mg | 28% | |
| Iron | 0.4mg | 7% | |
| Calcium | 30.9mg | 10% | |
* 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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