Butternut Squash Soup
INGRÉDIENTS
- 1 Tbsp canola oil 15 mL
- 1/4 cup chopped onion
- 1 garlic clove, chopped
- 1/2 tsp chopped chipotle chile or chipotle chili powder 2 mL
- 2 cups chicken broth 500 mL
- 1/4 cup apple juice 60 mL
- 2 pounds butternut squash, peeled, seeded and diced 1 kg
- 1/2 cup apple juice 125 mL
- 1/4 cup coarsely chopped cilantro 60 mL
PRÉPARATION
- 1. In skillet, heat canola oil on medium and sauté onion. When soft, add garlic. Cook for another 1 to 2 minutes. Add chile, chicken broth and apple juice. Reduce heat. Add pumpkin and cook for about 20 minutes or until squash is cooked and soft.
- 2. Using immersion blender, blend soup until smooth. Stir in remaining apple juice. Garnish with cilantro.
RENDEMENT
6 servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 110 |
| Lipides | 2.5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 23 g |
| Fibres | 3 g |
| Sucres | 7 g |
| Protéines | 2 g |
| Sodium | 45 mg |
| Potassium | 544 mg |
