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Ingredients
US|METRIC
12 SERVINGS
- 1/4 cup extra-virgin olive oil
- 2 medium potatoes (peeled and cut into 2-inch pieces)
- 2 medium carrots (cut into 1-inch pieces)
- 2 medium onions (cut into 2-inch pieces)
- 2 boxes vegetable stock (32 oz. per box)
- 2 kabocha squash (medium, about 5 pounds, seeded, peeled and cut into 2-inch pieces)
- 2 garlic cloves (smashed)
- 2 bay leaves
- 2 tsp. salt
- 1/2 tsp. pepper
- chopped fresh cilantro (and/or hot pepper olive oil, optional, for serving)
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Directions
- In a Dutch oven, heat oil over medium heat; add potatoes, carrots and onions. Cook and stir for 5 minutes. Add stock, squash, garlic, bay leaves, salt and pepper. Bring to a boil.
- Reduce heat; simmer, covered, until vegetables are very tender tender, 20-25 minutes. Remove from heat; cool slightly. Remove bay leaves.
- In a KitchenAid Blender or Food Processor, puree squash mixture in batches. Return to pan; heat through.
- If desired, garnish each serving with cilantro and hot pepper olive oil.
- Preparation Tips: Take this soup up a notch by topping individual servings with toasted pepitas. They'll add pretty color as well as a fun crunch.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium410mg12% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C25% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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