Try this Broccoli Cheese Soup with Butternut Squash recipe, or contribute your own.
Suggest a better descriptionRoast the squash until very soft. Using a blender, puree with 2 cups of the vegetable broth until very smooth. Transfer to a large saucepan over medium heat. Steam the broccoli. In a skillet over medium heat, saute the onions with butter. When they are soft, add the flour and stir to coat the onions. Cook 1-2 minutes longer, until the flour is slightly toasted. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Add 1 cup vegetable broth and the milk. Finely chop about half of the broccoli and add it to the soup, along with the carrot. Cook until the soup is at desired thickness. If it gets too thick, add more broth. Roughly chop the remaining broccoli. Add the cheese in three batches, stirring while the cheese melts. Add the remaining broccoli and cook until heated through.
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Serving Size: 1 Serving (2261g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1766 | ||
Calories from Fat: 899 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.9g | 133 % | |
Saturated Fat 58.2g | 291 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 301.7mg | 93 % | |
Sodium 8005.4mg | 276 % | |
Potassium 4025.2mg | 106 % | |
Total Carbohydrate 147.3g | 43 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 123.2g | ||
Protein 86.7g | 124 % | |
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: 1766
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