Try this Butternut squash soup recipe, or contribute your own.
Suggest a better descriptionmelt butter
add veggies
cook till soften, about 5 mins
add stock and bring to boil.
lower heat so bubbles gently and cook, stirring occasionally until thickens slightly and the veggies become fully tender (about 10-15 mins)
cool soup a bit then put in blender
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9240g) | ||
Recipe Makes: Servings | ||
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Calories: 963 | ||
Calories from Fat: 214 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 34038mg | 1174 % | |
Potassium 2542mg | 67 % | |
Total Carbohydrate 194.9g | 57 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 179.8g | ||
Protein 8g | 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: 963
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