- Calories 137
- Fat 5g
- Protein 2g
How to Make It
Heat oil in large saucepan over medium-high heat. Add garlic and onion; cook 5 minutes or until onion is tender, stirring occasionally.
Add squash, broth, orange peel, orange juice and thyme to saucepan. Cover; bring to a boil. Reduce heat; simmer 40 minutes or until squash is tender, stirring occasionally.
Transfer mixture to blender container and puree in batches until soup is smooth; stir in salt and pepper. Top each serving with creme fraiche, if desired.
Serve with ALEXIA® WAFFLE CUT FRIES or ARTISAN CIABATTA ROLLS.