Amazing and easy. Thanks Court!
Heat olive oil over high heat. Cook squash in oil until browned, about 10 minutes. Stir in onion, butter, salt, pepper - cook until onions are completely tender and beginning to brown, about 10 minutes.
Pour broth and honey over mixture, bring to boil. Reduce heat to med-low and cook until squash is tender, about 5 minutes.
Pour mixture into blender no more than 1/2 full. Pulse a few times before putting to blend. Purée until smooth.
Stir cream, nutmeg, s/p into soup to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 86 | ||
Calories from Fat: 67 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.2mg | 7 % | |
Sodium 813.4mg | 28 % | |
Potassium 27mg | 1 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5g | ||
Protein 0.3g | 0 % | |
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: 86
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