Try this Apple and Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionIn a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 10 | ||
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Calories: 306 | ||
Calories from Fat: 211 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 63.1mg | 19 % | |
Sodium 495.1mg | 17 % | |
Potassium 618.8mg | 16 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 21.1g | ||
Protein 2.7g | 4 % | |
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: 306
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