AuthorLife and Health NetworkReadily available during the winter months, this starchy vegetable makes a great soup.
Ingredients
Instructions
Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
Take off the heat, put mixture in the blender, and blend until it is soft.
Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.
6 servings
1 cup
- Amount per serving
- Calories77
- % Daily Value *
- Total Fat 2g3%
- Saturated Fat 0.3g2%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 490mg22%
- Total Carbohydrate 14g6%
- Dietary Fiber 3g11%
- Total Sugars 2g
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
Take off the heat, put mixture in the blender, and blend until it is soft.
Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.