Try this New Orleans Shrimp and Squash Bisque recipe, or contribute your own.
Suggest a better descriptionIn a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
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Serving Size: 1 Serving (1075g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 677 | ||
Calories from Fat: 398 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 24.5g | 122 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 223.8mg | 69 % | |
Sodium 1241.5mg | 43 % | |
Potassium 1489.5mg | 39 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 34.6g | ||
Protein 33.4g | 48 % | |
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: 677
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