Try this Squash Soup recipe, or contribute your own.
Suggest a better descriptionPierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.)
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 21 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 627.4mg | 22 % | |
Potassium 41.2mg | 1 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4g | ||
Protein 0.3g | 0 % | |
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: 39
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