Try this Butternut Squash Pear Soup recipe, or contribute your own.
Suggest a better descriptionCombine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, pear and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree with food processor. Add spices to taste and serve with a dollop of sour cream, crispy croutons or roasted pumpkin seeds.
*One alternate way of preparing the root veggies is to roast them until tender (i.e. onion, carrot, garlic, squash, etc.). Place them on a cookie sheet with a dribble of olive oil on each one. Roast at 400F until tender then let cool! Scrape into a food processor and blend until it has a smooth consistency. Heat in a saucepan, adding spices and/or milk to your taste!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1795g) | ||
Recipe Makes: 1 | ||
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Calories: 2326 | ||
Calories from Fat: 1664 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.9g | 247 % | |
Saturated Fat 116.4g | 582 % | |
Monounsaturated Fat 47.6g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 485.9mg | 150 % | |
Sodium 1438.2mg | 50 % | |
Potassium 5574.9mg | 147 % | |
Total Carbohydrate 183.5g | 54 % | |
Dietary Fiber 31.4g | 125 % | |
Sugars, other 152.1g | ||
Protein 17.6g | 25 % | |
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: 2326
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