Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Winter Squash Soup
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Vegetable-6119
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Ingredients |
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Amount |
Ingredient |
2 tablespoons |
butter |
5 cups |
squash, cubed |
2 cups |
potatoes, cubed |
1 teaspoon |
kosher salt |
1/2 teaspoon |
freshly ground pepper |
2 cups |
leek, sliced |
4 cups |
fat-free, low-sodium chicken broth |
1 cup |
half-and-half |
3 tablespoons |
fresh chives, chopped |
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Preparation
Melt butter in a large pot over medium heat. Add squash, potato, salt and pepper and sauté 3 minutes. Add leek and sauté one minute. Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Place half of potato mixture in a blender and blend until smooth. Pour into large bowl. Blend remaining potato mixture and add to large bowl. Stir in half-and-half. Ladle soup into bowls and top each serving with chives.
Yield
8 servings
Nutritional Value Per Serving
Calories 197, Calories From Fat 65, Total Fat 7g, Saturated Fat 4g, Trans Fatty Acid .19, Cholesterol 31mg, Total Carbohydrate 30g, Protein 6g, Omega 3 Fatty Acid .13g
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Look for "Fresh from Florida" ingredients at your grocery store.
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