Try this Butternut Squash Soup Portuguese Style recipe, or contribute your own.
Suggest a better description1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes. 2. Add the squash, potato and carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes. 3. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes. 4. Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish. Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe Digest V1 #648 by Sue
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Serving Size: 1 Serving (1122g) | ||
Recipe Makes: 6 | ||
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Calories: 494 | ||
Calories from Fat: 96 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 860.1mg | 30 % | |
Potassium 2475.1mg | 65 % | |
Total Carbohydrate 85.9g | 25 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 74.7g | ||
Protein 20.4g | 29 % | |
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: 494
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