NEILSON PUBLIC BUTTERNUT SQUASH SOUP
by NeilsonAustria
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INSTRUCTIONS
REPARATION
Dice the onion, celery, carrot, garlic & fry in little oil until slightly brown.
Add in the peeled & cubed butternut squash & veg stock
Add water up to the level of the mix and then boil until cooked and soft.
Liquidize & pass through a sieve. If too thick add a little water
whip up cream with cinnamon until thick, serve in a bowl with a teaspoon , with a little more cinnamon for decoration
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (3731g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 1654 | ||
| Calories from Fat: 59 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 1.7g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 7.2mg | 2 % | |
| Sodium 563.7mg | 19 % | |
| Potassium 12052.9mg | 317 % | |
| Total Carbohydrate 411.4g | 121 % | |
| Dietary Fiber 70.1g | 281 % | |
| Sugars, other 341.2g | ||
| Protein 41.7g | 60 % | |
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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. |
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Calories per serving: 1654
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