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- based on “Butternut Squash Soup with Proscuitto and Rosemary” from Blue Eggs and Yellow Tomatoes by Jeanne Kelley
- 2 T. olive oil
- 2 medium onions, chopped
- 4 large cloves garlic, chopped
- 2 c. white wine
- 8 c. pumpkin puree
- 32 oz. chicken broth
- 1 c. unsweetened apple juice
- 1 t. fresh rosemary, minced
- 4 oz. pancetta, cooked crisp and chopped
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3919g | |
| Calories 1592 | |
| Calories from Fat 211 | 13% |
| Total Fat 24.05g | 30% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 7799mg | 325% |
| Potassium 6214mg | 178% |
| Total Carbs 227.67g | 61% |
| Dietary Fiber 65.1g | 217% |
| Sugars 100.77g | 67% |
| Protein 57.52g | 92% |
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