Try this Roasted Squash Soup recipe, or contribute your own.Suggest a better description
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6872 (61%)|
|Amt Per Serving||% DV|
|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 %|
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: 11336
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.