Autumn Soup
A dish made with medium squash and potatoes. On the table in about 40 minutes.
contains dairycontains meat
Ingredients
US
Metric
- 1 Medium Squash
- 3 Potatoes
- 4 Carrots
- 1 Small Onion
- 1 Chicken Boullion Cube
- 1 cup Water
- 2 cups Milk
- Salt
- Pepper
Make it lactose-friendly
- 2 cups Milk → lactose-free milk, oat milk, or almond milk
Steps
- Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
- Add boullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
- If there is too much stock, don't be scared to pour some down the drain.
- Puree (I use electric beaters) while adding the milk.
- Add the salt and pepper, as desired.
Nutrition (estimated, per serving)
| Calories | 480 |
|---|---|
| Protein | 23.4 g |
| Fat | 14.8 g |
| Carbs | 64.7 g |
| Fiber | 8.5 g |
| Sodium | 168 mg |
Source
based.cooking (community recipes, public domain) — unlicense