Butternut squash soup
Heat the olive oil in a large saucepan over medium heat until hot. Add onion, Celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and the coriander, if using, bring to a boil. Simmer for several minutes. stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. discard cinnamon stick.
puree the soup in a blender until smooth.
Return the soup to the pan and reheat gently. add the half and half, if using. adjust the seasoning with salt and pepper.
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Serving Size: 1 Serving (665g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 895 | ||
Calories from Fat: 719 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.8g | 106 % | |
Saturated Fat 46.4g | 232 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 235mg | 72 % | |
Sodium 267.4mg | 9 % | |
Potassium 874.3mg | 23 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 28.8g | ||
Protein 19.1g | 27 % | |
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: 895
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