Butternut Squash SoupSubmitted by babydollsea_
Makes 6 servings
|
|
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry: tender when pierced.
Bake: 400 degrees 30 ˆ 40 minutes, uncovered.
Microwave: 1/2 the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 ˆ 9 minutes.
Steam: Cube and steam for 6 ˆ 8 minutes.
Roast: 400 degrees for 30 ˆ 45 minutes.
|
Ingredients
| 1/2 |
cup onions, chopped |
| 2 |
tablespoons butter or margarine |
| 2 |
cups chicken broth |
| 1 |
pound butternut squash |
| 2 |
pears, Pared and Sliced |
| 1 |
teaspoon fresh thyme, leaves |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon white pepper |
| 1/4 |
teaspoon coriander, Ground |
| 1 |
cup whipping cream |
Directions
- Squash should be pared, seeded and cut into 1-inch cubes.
- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat.
- Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth.
- Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
- frequently, until hot. Serve with sliced pear and pecans.
Categories
Soup
|
Serving Size 260.1g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 21.6g 7%
|
|
|
|
|
|
|
|
| Vitamin A 168% |
• |
Vitamin C 33% |
| Calcium 7% |
• |
Iron 6% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
