Try this Butternut squash soup with cream recipe, or contribute your own.
Suggest a better descriptionIn a large sauce pan , sauté onions in margarine until tender.
Add squash, water, bouillon, marjoram, black pepper and
Cayenne pepper. Bring to boil; cook for 20
Minutes or until squash is tender.
Purée squash and cream
Cheese in a blender or food processor in batches until smooth.
Return to saucepan and heat thoroughly. Do not allow to boil.
You ca use 3 to 4 cups of chicken broth instead of the water and bouillon cubes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 403 | ||
Calories from Fat: 306 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 367.6mg | 13 % | |
Potassium 618.5mg | 16 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 18.8g | ||
Protein 6.4g | 9 % | |
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: 403
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