Directions:
- Melt the butter in a large saucepan.
- Stir the onion and thyme into the melted butter and saute until translucent. Add garlic and saute until soft. the salt, pepper, and red pepper (optional). Cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes).
- Add the cooked squash, and stir in the stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. If the soup seems too watery, simmer, uncovered, until it is reduced. If you don't care about calories, you might want to stir in some heavy cream or half and half before serving.
- Serve hot, topped with cilantro or parsley and maybe a swirl of heavy cream (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.07 Kcal (528 kJ) | ||
| Calories from fat | 56.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 16.6mg | 6% | |
| Sodium | 215mg | 9% | |
| Potassium | 471.1mg | 10% | |
| Total Carbs | 17.23g | 6% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.76 Kcal (334 kJ) | ||
| Calories from fat | 35.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 10% | |
|---|---|---|---|
| Cholesterol | 10.5mg | 6% | |
| Sodium | 136.03mg | 9% | |
| Potassium | 298.06mg | 10% | |
| Total Carbs | 10.9g | 6% | |
| Sugars | 0.94g | 6% | |
| Dietary Fiber | 2.52g | 16% | |
| Protein | 1.63g | 5% | |
| Vitamin C | 7.4mg | 19% | |
| Iron | 0.7mg | 6% | |
| Calcium | 32.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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