Roasted Squash Soup
by NCJnKsMommy
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INGREDIENTS
- 2 1/2 lbs Butternut squash
- 1 cup chopped onion
- 1 tablespoon Fresh sage minced
- 2 tablespoons Butter
- 4 cups Chicken broth
- 1 1/2 teaspoons lemon/lime juice
- pinch ground allspice
- pepper to taste
- small tart apple, peeled and juiced
INSTRUCTIONS
1. Half lengthwise and seed squash. Cut side down in greased dish. Bake 400 F 50-60 minutes. Scoop out and mash. Set aside 2 cups. Saute onion, sage, allspice in butter until tender. Add broth, apple, boil. Cover and simmer 8 minutes until apple tender. Add squash - 5 more minutes. Cool and process in blender. Return to pan and add lemon and pepper.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (6232g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 11336 | ||
| Calories from Fat: 6872 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 763.6g | 1018 % | |
| Saturated Fat 226.5g | 1133 % | |
| Monounsaturated Fat 312.3g | ||
| Polyunsanturated Fat 159.9g | ||
| Cholesterol 3741mg | 1151 % | |
| Sodium 3650.6mg | 126 % | |
| Potassium 13541.3mg | 356 % | |
| Total Carbohydrate 149.5g | 44 % | |
| Dietary Fiber 26.5g | 106 % | |
| Sugars, other 123g | ||
| Protein 926.3g | 1323 % | |
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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: 11336
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