Try this Butternut Squash soup recipe, or contribute your own.Suggest a better description
Melt butter in large heavy saucepan over med high heat.
Saute squash and brown sugar, stir occasionally till slightly softened 15 min
Add apples, water, dicer, salt, cinnamon, sage and cloves and bring to boil.
Reduce heat, cover and simmer till apples are tender, 30 min. Cool slightly
Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream.
Divide among six bowls and top with l T sour cream.
Dust with nutmeg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1026g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53.5mg||16 %|
|Sodium 56078.4mg||1934 %|
|Potassium 2744.3mg||72 %|
|Total Carbohydrate 90.7g||27 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 86.7g|
|Protein 38.8g||55 %|
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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: 666
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