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The Squash Court Recipe
|Olive oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Grated ginger||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Peeled cubed butternut squash||6 Cup (96 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Unsweetened carrot juice||1⁄2 Cup (8 tbs)|
|Frozen pineapple juice concentrate||1⁄4 Cup (4 tbs)|
|Orange zest||1 Teaspoon, grated|
|Ground black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 950 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2309 mg96.2%
Total Carbohydrates 216 g71.8%
Dietary Fiber 33.1 g132.2%
Sugars 57.9 g
Protein 20 g40.7%
Vitamin A 3114.7% Vitamin C 574.3%
Calcium 81.3% Iron 70.7%
*Based on a 2000 Calorie diet
Add onions and garlic.
Cook and stir until onions begin to soften, about 3 minutes.
Stir in the gingerroot and cumin; cook for 30 more seconds.
Add squash and remaining ingredients, except sour cream.
Bring soup to a boil.
Reduce heat to low; cover and simmer for 12 to 14 minutes or until squash is tender.
Working in batches, transfer soup to a blender or food processor and puree until smooth.
Return pureed soup to pot.