Winter Squash Soup
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Directions: Meanwhile, in a medium saucepan, heat the milk, with mint or rosemary, cloves, peppercorns, coriander, and pepper flakes, to boiling. Remove from heat and set aside. When squash is fork-tender, puree it in a blender or food processor until smooth. Return to heat. Pour the infused milk through a fine strainer into the pureed squash. Taste and adjust salt as needed. Heat through. Serve with a garnish of mint sprigs and a dollop of sour cream. Recipe makes six servings. |
Nutrition information per serving:
Calories: 135
Protein: 8g
Carbohydrate: 23g
Fiber: 5g
Fat: 3g
Cholesterol: 5mg
Sodium:570mg
