A creamy blend of butternut squash and light cream topped with chunks of kielbasa sausage. A great winter soup, but I make it all year round.
Peel squash and cut in 1" cubes (an easy way to do this is place the entire squash in a preheated 350 degree oven until squash has softened, then peel away the skin after the squash has cooled). Place squash in a 2 quart (or larger) stock pot with marjoram, chicken stock and cayenne, cook uncovered over medium heat for 30 minutes or until squash is tender. When cooked, allow the squash to cool slightly (unless you have a food processor or blender that can withstand the heat), then place the squash (a little at a time) into the blender or processor until smooth. Return squash to the pot (leave heat at medium-low) then stir in cream and butter and allow to simmer for another 15 minutes still uncovered. While soup is simmering, slice Kielbasa sausage (width wise) 1/4 inch thick and saute' in oil until brown, remove from heat and place in a bowl. When soup is heated through, ladle soup in a bowl and top each bowl with Kielbasa.
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 4 | ||
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Calories: 679 | ||
Calories from Fat: 483 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 21.7g | 109 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 142.7mg | 44 % | |
Sodium 1164.3mg | 40 % | |
Potassium 1013mg | 27 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 21.7g | ||
Protein 25.9g | 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: 679
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