** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes.
2. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes.
3. Add the squash, potato and carrot and stir the mixture well.
4. Pour in the stock and bring the soup to a boil.
5. Reduce the heat, cover the pot, and let it simmer for 45 minutes.
6. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes.
7. Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot.
8. Reheat the soup over low heat, but do not let it come to a boil.
9. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.
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Dietary Notes:
This recipe is low-cholesterol with 3mg per serving
This recipe is high in Vitamin A with 332% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Poultry, Garlic, Onion, Olive Oil allergies.
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