Try this Puree of Butternut Squash with Pear and Rosemary recipe, or contribute your own.
Suggest a better descriptionThis recipe comes from a beautiful cookbook called Chic Simple Cooking that has some of the best food photography Ive ever seen. 1. Heat oil in a large soup or stock pot over medium-low heat. Add the onion and saute until the onion is golden, about 5-10 minutes. 2. Add the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 minutes or until the squash is tender. 3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or a food processor. 4. Garnish each serving with orange slices. Posted to recipelu-digest Volume 01 Number 306 by Reluctant Gourmet
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Serving Size: 1 Serving (5143g) | ||
Recipe Makes: 1 | ||
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Calories: 2101 | ||
Calories from Fat: 354 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 4353.4mg | 150 % | |
Potassium 10027.4mg | 264 % | |
Total Carbohydrate 371g | 109 % | |
Dietary Fiber 45.6g | 182 % | |
Sugars, other 325.4g | ||
Protein 93.5g | 134 % | |
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: 2101
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