Directions:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, 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 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 potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)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 | 265.47 Kcal (1111 kJ) | ||
| Calories from fat | 124.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 21% | |
|---|---|---|---|
| Cholesterol | 27.47mg | 9% | |
| Sodium | 472.3mg | 20% | |
| Potassium | 841.25mg | 18% | |
| Total Carbs | 29.07g | 10% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 20.2mg | 34% | |
| Iron | 1.2mg | 7% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 81.64 Kcal (342 kJ) | ||
| Calories from fat | 38.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 21% | |
|---|---|---|---|
| Cholesterol | 8.45mg | 9% | |
| Sodium | 145.25mg | 20% | |
| Potassium | 258.72mg | 18% | |
| Total Carbs | 8.94g | 10% | |
| Sugars | 0.67g | 9% | |
| Dietary Fiber | 0.87g | 11% | |
| Protein | 1.72g | 11% | |
| Vitamin C | 6.2mg | 34% | |
| 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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