“Delicious Squash Soup” by Abbie
-Cut two butternut squashes in half
-Bake at 375 degrees, use parchment paper to save time cleaning baking sheet
-Takes almost an hour, watch for the squash to start caramelizing
-Add homemade vegetable/bone stock cubes into stock pot, add 2 cups water
-Caramelize an onion while the stock simmers
-Add 2-3 Tbsp minced garlic, caramelized onion and squash to pot
-Cook down then salt and pepper to taste
-Puree in food processor if desired (We did)
-Top with bacon, chives, and maybe some leftover yolk for color (leftover from the Deviled eggs!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2016g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1372 (51%)|
|Amt Per Serving||% DV|
|Total Fat 152.4g||203 %|
|Saturated Fat 92.6g||463 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 584.6mg||180 %|
|Sodium 2137mg||74 %|
|Potassium 6108.5mg||161 %|
|Total Carbohydrate 202.4g||60 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 202.4g|
|Protein 137.3g||196 %|
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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: 2701
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