Try this Soup Butternut Squash - Hamilton Grill recipe, or contribute your own.
Suggest a better descriptionCut squash int 1 inch chucks
In large pot, melt butter - do not brown.
Add onion and cook until translucent.
Add apple, cook another 2 minutes while stirring.
Add squash, stock and cider.
Bring to a simmer and cook until squash is tender - approximately 15 minutes.
Puree soup with an immersion blender or in a traditional blender.
Return soup to pot.
Add nutmeg to taste.
Add vinegar.
Season with salt and pepper
* 1/2 cup heavy cream can be added before blending for richer texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (644g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 801 | ||
Calories from Fat: 625 (78%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 69.4g | 93 % | |
Saturated Fat 42.1g | 211 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 182.4mg | 56 % | |
Sodium 752.9mg | 26 % | |
Potassium 640.2mg | 17 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 31.6g | ||
Protein 13.6g | 19 % | |
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: 801
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.