Sweet Potato and Squash Soup
by Cook4Life0525
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INGREDIENTS
- 1 sweet potato
- 1 acorn squash
- 4 shallots
- 2 tablespoons olive oil
- 6 cloves garlic ; unpeeled
- 4 cups Chicken Stock
- 1/2 cup Cream
- salt and pepper ; to taste
- 1 teaspoon chives
- 1/2 teaspoon red pepper ; optional
INSTRUCTIONS
Preheat oven to 375. Cut sweet potato, squash, and shallots in half lengthwise. Scoop seeds out of squash and brush the cut sides with olive oil. Put cut side down in roasting pan and add the garlic. Bake about 45 min until light brown. When cool, scoop out flesh from sweet potato and squash and add to soup pot. Add shallots and peel garlic and add. Add the stock and a little salt. Bring to boil and reduce heat and cook for 30 minutes until potato is tender.
Let soup cool and puree in food processor. Don't fill blender more than half full as when everything is really hot it can erupt like a volcano.
Return soup to pan and add cream. Add chives and salt and pepper to taste.
Per Serving (excluding unknown items): 983 Calories; 59g Fat (54.2% calories from fat); 14g Protein; 97g Carbohydrate; 11g Dietary Fiber; 105mg Cholesterol; 8671mg Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Vegetable; 11 1/2 Fat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (458g) | ||
| Recipe Makes: 6 | ||
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| Calories: 260 | ||
| Calories from Fat: 112 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.4g | 17 % | |
| Saturated Fat 5.8g | 29 % | |
| Monounsaturated Fat 4.8g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 36.8mg | 11 % | |
| Sodium 508mg | 18 % | |
| Potassium 753mg | 20 % | |
| Total Carbohydrate 28.1g | 8 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 26.3g | ||
| Protein 10.1g | 14 % | |
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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: 260
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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