Try this Pine Apple Inns Butternut Squash Soup with Ale and Cheddar recipe, or contribute your own.
Suggest a better descriptionCook leeks, onions, garlic and squash (about 12 cups) in hot butter for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Rinse basil leaves, pat dry then slice finely and set aside. Wash basil stems, tie with string and add to soup. Simmer soup until squash is soft. Remove and discard basil stems and puree soup. Add remaining ale, most of the cheese and season soup with salt and pepper. Serve in heated bowls and garnish with remaining cheese and sliced basil leaves. From The Pine Apple Inn, 149 Main St., Unionville, Ontario. Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 96 23:06:44 UT From: "Deborah K?hnen"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Cup (223g) | ||
Recipe Makes: 15 Cups | ||
|
||
Calories: 102 | ||
Calories from Fat: 49 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.4g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 307.3mg | 11 % | |
Potassium 224.9mg | 6 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 5g | 7 % | |
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: 102
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.