Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionSince my sister says I cannot post her chocolate chip mondel bread recipe, here is a recipe from todays Washington Post which is more of the same! Transfer squash to 2 qt. pan and add "A". Simmer covered for 15 minutes. Then puree 2 minutes until smooth and creamy. Add "B". Simmer soup for 5 minutes. Ladle soup into 2 bowls and garnish with dill sprigs or whatever. Serve with crusty bread. Enjoy! Posted to JEWISH-FOOD digest by "Shelley L. Madden"
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Serving Size: 1 Serving (1950g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 629 | ||
Calories from Fat: 373 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 138mg | 42 % | |
Sodium 1562.1mg | 54 % | |
Potassium 1110.3mg | 29 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 36.9g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 629
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