Try this Butternut and Friends Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350.
Clean and cut butternut squash, remove seeds, rub oil lightly on flesh and place cut side down on baking sheet.
Pierce sweet potatoes and place on baking sheet.
Bake all for about 45 mins or until fork tender. Sweet potatoes may take a little longer.
Melt butter in large soup pot, add sliced onions and cook over medium heat until just starting to carmelize, stirring occasionally, about 10 mins or so.
Add broth and all spices. Stir to blend and simmer on low.
When squash is cool enough to handle, scoop out filling and add to pot. Dont worry if it's not cooked all the way through, it will finish in pot.
Peel sweet potatoes and add to the pot and simmer for 20 minutes.
Using an immersion blender or regular blender, process ingredients into a smooth consistency. Add milk, if desired and stir to blend.
Taste and adjust seasonings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3231g) | ||
Recipe Makes: 1 | ||
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Calories: 1422 | ||
Calories from Fat: 453 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.4g | 67 % | |
Saturated Fat 30.8g | 154 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 127mg | 39 % | |
Sodium 2752.9mg | 95 % | |
Potassium 6796.9mg | 179 % | |
Total Carbohydrate 230.7g | 68 % | |
Dietary Fiber 42.8g | 171 % | |
Sugars, other 187.9g | ||
Protein 35.5g | 51 % | |
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: 1422
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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