In a large pot heat butter over medium heat. Add onions, apples, carrots, and garlic.
Cook 4 minutes.
Add butternut squash, vegetable stock, water.
Bring to a boil then simmer for 30-45 minutes until squash starts to soften. (Length of softening time depends on cubed size of squash)
Once soft, spoon cubed vegetables into a blender with plenty of broth liquid. Cover with a rag (very important) and puree. Do this in two batches.
Transfer puree back to the pot and add heavy cream, salt, pepper, and heavy cream. If too thick, add a little water to thin to desired consistency.
Serve with crusty bread.
Find Recipe Here: https://www.onlinefoodblog.com/butternut-squash-soup/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (5967g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 218 (22%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 61mg||19 %|
|Sodium 17307.6mg||597 %|
|Potassium 4353mg||115 %|
|Total Carbohydrate 199.7g||59 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 175g|
|Protein 12.9g||18 %|
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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: 976
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