A hot, creamy and sweet soup, perfect to lead off a savory meal.
Heat oven to 350 degrees.
Lightly oil the flesh of the butternut squash with 2 T of the oil and place on a baking sheet, Roast uncovered until tender. Time varies but will be 50 to 70 minutes depending on the size of the squash.
Remove from heat and allow to cool. Using a spoon, remove the flesh from the squash and set aside in a bowl.
Heat 3 T canola oil in a large pot. Add onions and cook over low heat until translucent.
Add squash and chicken stock to the onions.
Simmer for 10 to 15 minutes. Add cream, brown sugar and spices to taste. Bring back to just simmering.
Blend to desired consistency in a blender or with a hand blender.
You can add more or less brown sugar to adjust the sweetness, whether you want it more savory or more sweet.
Serve with pecans sprinkled on top of each bowl of soup for texture. You can toast the pecans for additional flavor, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (739g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 171 (32%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 37.2mg||11 %|
|Sodium 594.3mg||20 %|
|Potassium 1978.7mg||52 %|
|Total Carbohydrate 89.2g||26 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 78.2g|
|Protein 10.4g||15 %|
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: 528
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