Try this Butternut Squash And Apple Soup with Bacon recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------------ACCOMPANIMENTS---------------------------- Sour cream or creme fraiche Chopped unpeeled apple In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon. In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency. Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Serve soup topped with crumbled bacon and accompaniments. Makes about 4 1/2 cups. Gourmet October 1994
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Serving Size: 1 Serving (1417g) | ||
Recipe Makes: 1 | ||
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Calories: 706 | ||
Calories from Fat: 274 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 1621.3mg | 56 % | |
Potassium 2815.3mg | 74 % | |
Total Carbohydrate 99.8g | 29 % | |
Dietary Fiber 16.6g | 67 % | |
Sugars, other 83.1g | ||
Protein 20.4g | 29 % | |
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: 706
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