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Add a photoServings: 4
Ingredients
- 10 ounce frzn cooked squash
- 14 1/2 ounce defatted chicken broth
- 1 Tbsp. brown sugar or possibly to taste
- 1 Tbsp. unsalted butter
- 4 tsp sliced almonds optional
Directions
- Thaw the squash in a microwave oven on High for 3 min. Place the squash and chicken broth in a medium saucepan. Bring to a simmer over medium high heat. When the soup is warm, after about 5 min, stir in the brown sugar and butter till melted. Pour into soup bowls and garnish with sliced almonds.
- Description: "Soup in a hurry using pre-cooked squash"
- NOTES : For more flavor, hot the almond slices in a dry skillet over low heat for about 3 min or possibly till fragrant and golden. Watch carefully because the nuts can burn easily. Without nuts: 66 cals,
- not many calories to this soup to be begin with. Add in almonds and it exceeds the 30% cff guideline. It's a fast soup and an easy way to serve winter squash in the summer. Try a chiffonade of lemon basil instead of the almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 30 | 56% |
| Total Fat 3.39g | 4% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 3mg | 0% |
| Potassium 187mg | 5% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.85g | 3% |
| Protein 1.02g | 2% |
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