Try this Roasted Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionHalve Butternut Squash, remove seeds and drizzle with olive oil, salt and pepper
Add to 350 degree oven and roast for 1 hour
Dice onion and add to melted butter in pot
Sweat onion for 2-3 minutes
Add mushroom broth
Scoop out flesh of squash and add to pot
Simmer for five minutes
Working in batches add soup to blender and blend till smooth
Remove and add cinnamon, nutmeg, salt and pepper, adjusting to taste
Whisk in maple syrup and heat soup through
Optionally strain soup to improve texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (963g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 519 | ||
Calories from Fat: 94 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 39.2mg | 1 % | |
Potassium 3295.7mg | 87 % | |
Total Carbohydrate 113.1g | 33 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 93.5g | ||
Protein 9.7g | 14 % | |
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: 519
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