Ingredients
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1 tablespoon butter
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2 large onions, finely chopped
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1 large jalapeno pepper, seeded and minced
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1 clove elephant garlic, chopped
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2 cups chicken stock
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1 teaspoon lemon juice
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1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
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1 cup water
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6 tablespoons cream, or to taste
Directions
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Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
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Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
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Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
Cook's Note:
You can substitute 3 regular garlic cloves for the elephant garlic.
Nutrition Facts (per serving)
| 213 | Calories |
| 8g | Fat |
| 37g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 5g | 24% |
| Cholesterol 26mg | 9% |
| Sodium 262mg | 11% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 6g | 22% |
| Total Sugars 8g | |
| Protein 4g | 8% |
| Vitamin C 61mg | 68% |
| Calcium 153mg | 12% |
| Iron 2mg | 11% |
| Potassium 1026mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
