Squash with Herbs Soup
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Servings: 6
Ingredients:
Squash with Herbs Soup
| Nutritional Info | |
| Per serving | - |
| Energy | 172 Calories |
| Protein | 11 g |
| Carbohydrates | 14 g |
| Fat | 9 g |
| Fibre | 1.4 g |
| Sodium | 111 mg |
| Nutrient % DV | - |
| Calcium | 26% / 287 mg |
| Vitamin B12 | 58% |
| Vitamin A | 37% |
| Vitamin D | 30% |
| Phosphorus | 24% |
Suggested Recipes
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1 medium onion, chopped
1 tbsp (15 mL) butter
2-1/2 cups (625 mL) each, pur? squash and chicken broth
1/2 tsp (2 mL) each, thyme and rosemary
salt and pepper
pinch cumin
2-1/2 cups (625 mL) milk
1 cup (250 mL) Canadian old cheddar cheese, grated
Preparation:
In a heavy saucepan, sauté onion in butter until transparent. Add broth, squash and spices. Salt and pepper to taste.
Heat on medium-low, then reduce to simmer for 15 minutes, stirring occasionally. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in old Cheddar cheese until melted.
Heat on medium-low, then reduce to simmer for 15 minutes, stirring occasionally. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in old Cheddar cheese until melted.
Additional Information
- Tip: If fresh squash isn't available, you can always use commercially packaged puree.
Source
Dairy Farmers of Canada
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For more great cheese recipes, visit www.allyouneedischeese.ca |
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