Try this Broccoli and Butternut Squash Soup recipe, or contribute your own.
Suggest a better description1. In a large soup pot, melt together the butter and olive oil. Add the onion and garlic, cook 5 minutes or until fragrant. Add the butternut squash, 2 tablespoons thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth and 2 cups water. Cover, and cook for 8-10 minutes, until the butternut is softening. Add the broccoli and bay leaves, cook another 10 minutes, until the broccoli is tender.
2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until mostly puréed. Return to the pot. Stir in the milk and 1/2 cup cheddar cheese. Cook over medium-low heat for 5 minutes or until the cheese has melted.
3. Ladle the soup into bowls. Enjoy!
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Serving Size: 1 (1094g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1978 | ||
Calories from Fat: 1252 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.2g | 186 % | |
Saturated Fat 44g | 220 % | |
Monounsaturated Fat 56.2g | ||
Polyunsanturated Fat 27.2g | ||
Cholesterol 651.9mg | 201 % | |
Sodium 830.1mg | 29 % | |
Potassium 2080.7mg | 55 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 7.7g | ||
Protein 162.2g | 232 % | |
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: 1978
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