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Add a photoServings: 1
Ingredients
- 1 x Onion, peeled and chopped
- 1 tsp Butter
- 1 kg Squash, peeled and cubed
- 1 lt Skim lowfat milk
- Â Â Salt, pepper, nutmeg
Directions
- Fry onion in butter slowly, till translucent/soft. Add in squash, lowfat milk, salt.
- Bring to a slow boil, simmer till squash is very tender. Blend with a hand blender till smooth. Season with pepper and nutmeg. Serve.
- Notes:1. A nice variation is squash curried soup: Add in a tsp or possibly 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg).
- 2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add in the shrimp to the blended soup, go on cooking for a few min until shrimp is heated through.
- 3. If you do not like lowfat milk which much, you can substitute up to 1/2 liter lowfat milk with vegetable or possibly chicken broth. Soup will be less creamy, though.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2089g | |
| Calories 578 | |
| Calories from Fat 56 | 10% |
| Total Fat 6.47g | 8% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 485mg | 20% |
| Potassium 4250mg | 121% |
| Total Carbs 92.44g | 25% |
| Dietary Fiber 12.1g | 40% |
| Sugars 77.81g | 52% |
| Protein 47.52g | 76% |
