Try this Butternut Squash and Sweet Sausage Soup recipe, or contribute your own.
Suggest a better descriptionLightly coat the squash with olive oil. Season with salt and pepper. Bake in the oven until tender, about 45 min to an hour. Scoop out the flesh.
In a large pot, cook the sausage and onion. Add the garlic, sage, marjoram and cook, stirring for one minute. Add the cooked squash and chicken broth, stir, and bring to a boil. Reduce and simmer for 30 minutes then pulse in a blender in batches. Finally, add the cider vinegar and heavy cream.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 191 | ||
Calories from Fat: 131 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 44.6mg | 14 % | |
Sodium 545.5mg | 19 % | |
Potassium 303.5mg | 8 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4g | ||
Protein 9.4g | 13 % | |
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: 191
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