Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better description1. Peel the squash. Remove the seeds and string, then cut into 1 to 2 inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; salt generously and bring to boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
2. Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick: think to your desired consistency with milk or water. Season to taste with salt, pepper, and nutmeg. Reheat if necessary.
3. To serve, ladle the soup into bowls, and garnish with a little heavy cream.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 73 | ||
Calories from Fat: 46 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 29.3mg | 1 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.9g | ||
Protein 1.9g | 3 % | |
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: 73
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