From Williams-Sonoma kitchen
In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 | ||
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Calories: 494 | ||
Calories from Fat: 459 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 25.1g | 126 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 105.2mg | 32 % | |
Sodium 287.1mg | 10 % | |
Potassium 328.8mg | 9 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 5.1g | ||
Protein 5.7g | 8 % | |
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: 494
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