Try this Bisque of Butternut Squash with Apple recipe, or contribute your own.
Suggest a better descriptionHi! In response to K.D.D. who wanted a butternut squash soup, I got this recipe from an Albert Stockli cookbook, Splendid Fare, years ago; and it has long been a Thanksgiving favorite. I make my own stock and I substitute Coffee Rich or Farm Rich with no loss of texture or flavor. You could also substitute butternut squash for pumpkin in any pumpkin soup recipe. Enjoy! Paula Combine the squash halves, apples, onion, herbs, stock, bread cubes, salt, and pepper in a large heavy saucepan. Bring to a boil and simmer uncovered for about 45 minutes, or until the vegetables are soft. Scoop the flesh of the squash out, discard the skins, and return the pulp to the soup. Puree the soup in the blender or food processor until smooth. You will probably have twoo blender loads. Return the pureeed soup to the saucepan. In a small bowl, beat the egg yolks and cream together. Beat in a little of the hot soup, then stir back into the saucepan. Heat but do not boil, and serve immediately. Posted to JEWISH-FOOD digest by "Paula Miller Jacobson"
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Serving Size: 1 Serving (2685g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1681 | ||
Calories from Fat: 959 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.6g | 142 % | |
Saturated Fat 39.1g | 196 % | |
Monounsaturated Fat 46.4g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 3454.8mg | 1063 % | |
Sodium 2891.7mg | 100 % | |
Potassium 2454.3mg | 65 % | |
Total Carbohydrate 84.6g | 25 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 82g | ||
Protein 93.2g | 133 % | |
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: 1681
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