Delicious!!
Source: Nieces Allison and Jenny
400 degree oven. Pleace butternut squash, onion, pepper onto oiled baking pan. Bake about 30 min, stirring at about 15 min.
Heat stockpot over medium heat. Add veggies and thyme and cook, stirring occasionally, until fragrant-about 1-2 minutes; season with salt and pepper. Stir in chicken stock and puree with immersion blender.
Bring to boil; reduce heat and simmer until slightly thickened; about 5-10 min. If too thick, add more chicken stock or milk or cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 180 | ||
Calories from Fat: 108 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 454.4mg | 16 % | |
Potassium 317.4mg | 8 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.4g | ||
Protein 7.6g | 11 % | |
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: 180
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