A great soup year-round though at its best September-December. This 20 minute soup goes well before a meal or on it's own.
In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season with salt and pepper, to taste.
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Serving Size: 1 Serving (965g) | ||
Recipe Makes: 4 | ||
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Calories: 618 | ||
Calories from Fat: 235 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 78.5mg | 24 % | |
Sodium 458.2mg | 16 % | |
Potassium 2148.2mg | 57 % | |
Total Carbohydrate 94.4g | 28 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 79g | ||
Protein 12.5g | 18 % | |
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: 618
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