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1. Cut butternut squash in half vertically and use a cook spoon to scoop out seeds. Lay squash flesh-down on a sheet tray with parchment paper. Fill tray with water until it is 1/2" high then roast squash at 350? until tender. Let cool.
2. Scrape the flesh out of the rasted squash once they have cooled.
3. In a mixing bowl, coat onions, celery, ginger, carrots, and garlic with oil, salt and pepper. Transfer this mixture to a sheet tray with a roasting rack and roast at 350? until they begin to brown.
4. In a large pot, lightly saute the roasted vegetables, then add the butternut squash and stir.
5. Add chicken stock until the squash and vegetables are just covered. Simmer for 1 hour.
6. Add heavy cream and puree in vita-prep until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2750g) | ||
Recipe Makes: Servings | ||
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Calories: 2837 | ||
Calories from Fat: 1276 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.7g | 189 % | |
Saturated Fat 40.7g | 204 % | |
Monounsaturated Fat 57.7g | ||
Polyunsanturated Fat 30.7g | ||
Cholesterol 690mg | 212 % | |
Sodium 801.1mg | 28 % | |
Potassium 8159.6mg | 215 % | |
Total Carbohydrate 218.1g | 64 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 179.8g | ||
Protein 190.8g | 273 % | |
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: 2837
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