Submitted by:
Clay Olitt, Cooking Instructor at Malcolm X Elementary School
Yield: 100 servings |
 |
| 4 1/2 gals + 3 c |
medium winter squash, such as butternut, kabocha or
acorn (cubes) |
| 3 1/8 c |
olive oil |
| 1 1/2 gals + 1 c |
yellow onions (chopped) |
| 50 |
cloves of garlic |
| 4 1/2 gals + 3 c |
low sodium vegetable stock |
| 10 lbs + 15 oz |
light coconut milk |
| 3 1/8 c |
cilantro |
| 3/4 c + 1/2 Tbsp |
salt |
| 1/4 c + 1/2 tsp |
black pepper |
|
 |
| Calories |
282 |
Cholesterol |
55mg |
| Sodium |
981mg |
| Dietary Fiber |
2.13g* |
| Iron |
1.19mg* |
| Calcium |
96mg* |
| Vitamin A |
2930IU* |
| Vitamin C |
22.2mg* |
| Protein |
3.16g* |
| Carbohydrates |
20.06g* |
| Total Fat |
22.37g* |
| Saturated Fat |
10.58g* |
| * Denotes Missing Nutrient
Values |
|
- Peel and seed squash, cut
into large chunks and set aside. Dice onions and mince the garlic.
Heat the olive oil in a large soup pot over medium heat, add the onions
and garlic and sauté until
the onions have turned golden brown, about 10 minutes.
- Add the squash
to the pot and sauté for 3 minutes. Add
the vegetable stock and bring to a boil. Cook for 10 minutes, then
add the coconut milk (optional), cilantro, salt and pepper and
bring to a boil. Turn off the heat and let soup cool briefly.
- Working
in batches, pour the soup into a blender and puree until smooth.
Return soup to the pot to reheat, adding more salt and pepper as
needed.
|
