Recipe: Nutrition
Egg-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Nut-free
Soy-free
Weight Management
Directions
Prep Time
15 minutes
Cook Time
35 minutes
Ready in
50 minutes
- In an 8-quart stockpot heat oil over medium heat. Add onion; cook 3 minutes or until soft. Add butternut squash and pears; cook 3 minutes or until squash and pears are softened.
- Add broth and ginger to pot. Bring to boiling; reduce heat and simmer 20 minutes or until squash is soft. Remove from heat and let cool slightly.
- Place half the squash mixture in a blender; blend until smooth and return to pot. Repeat with remaining squash mixture. Stir half-and-half into pot. Heat through. Ladle into a large serving bowl or individual soup bowls.
- To create a "web," spoon a small amount of sour cream in the center of the soup, and spoon 2 circles of sour cream around it. Using a toothpick, gently "drag" the sour cream from the center to the outside edge. Repeat, dragging to a total of 6 or 8 points on the outer circle.
Nutritional Information
Serving Size
1
Per Serving
Calories 132, Calories Fat 33, Total Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 241mg, Carbohydrate 24g, Protein 3g
Serving Size | 1 |
Calories | 132 |
Calories Fat | 33 |
Calories (fat) extra | 25 |
Total Fat | 3g |
Total Fat (extra) | 6 |
Saturated Fat | 1g |
Saturated Fat (extra) | 6 |
Trans Fat | 0g |
Cholesterol | 6mg |
Cholesterol (extra) | 2 |
Sodium | 241mg |
Sodium (extra) | 10 |
Potassium | 309mg |
Carbohydrate | 24g |
Carbohydrate (extra) | 8 |
Fiber | 5g |
Fiber (extra) | 22 |
Sugars | 6g |
Protein | 3g |
Omega3 | 0g |
Vitamin A | 4548IU |
Vitamin A (extra) | 91 |
Vitamin C | 8mg |
Vitamin C (extra) | 14 |
Iron | 0mg |
Iron (extra) | 5 |