Squash with Herbs Soup
Our dietitians' favouriteSquash is perfect for soup. The tasty sharpness of Canadian Old Cheddar cheese is a great complement to its subtle creaminess.
- Prep: 10 min
- Cooking: 20 min - 25 min
Ingredients
- 1 medium onion chopped
- 1 tbsp (15 mL) butter
- 2 1/2 cups (625 mL) pureed squash
- 2 1/2 cups (625 mL) chicken broth
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried rosemary
- Salt and pepper to taste
- 1 pinch of ground cumin
- 2 1/2 cups (625 mL) Milk
- 1 cup (250 mL) Canadian Old Cheddar cheese grated
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Preparation
In a heavy saucepan, sauté onion in butter until it's transparent. Add broth, squash and spices. Salt and pepper to taste.
Heat on medium-low, then reduce to simmer for 15 to 20 min, stirring occasionally. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Old Cheddar cheese until melted.
Tips
If fresh squash isn't available, you can always use commercially packaged puree.
Nutritional information
Per serving| Energy: | 172 Calories |
| Protein: | 11 g |
| Carbohydrate: | 14 g |
| Fat: | 9 g |
| Fibre: | 1.4 g |
| Sodium: | 111 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 26 % / 287 mg |
| Vitamin B12: | 58 % |
| Vitamin A: | 37 % |
| Vitamin D: | 30 % |
| Phosphorus: | 24 % |
