Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a medium saucepan over medium heat.
Add onion and garlic and cook until tender, 6 to 8 minutes.
Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute.
Add carrots, apple, squash, and 3 cups water and 1 cup of cream.
Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
Cook until vegetables are tender, about 20 minutes. Let cool slightly.
Working in batches, puree until smooth in blender, Adjust seasoning as necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 281 | ||
Calories from Fat: 123 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.6mg | 12 % | |
Sodium 138.6mg | 5 % | |
Potassium 1207.2mg | 32 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 33.3g | ||
Protein 5g | 7 % | |
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: 281
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