Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better description* Note: see the "Shrimp Salsa" recipe which is included in this collection. Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1-inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the Shrimp Salsa. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (538g) | ||
Recipe Makes: 4 | ||
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Calories: 301 | ||
Calories from Fat: 116 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 17.4mg | 5 % | |
Sodium 369.1mg | 13 % | |
Potassium 1184mg | 31 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 35.4g | ||
Protein 9.3g | 13 % | |
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: 301
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