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Рецепт Butternut Squash Soup Ii

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0 голосов | 1246 визитов
Порций: 12


Cost per serving $0.79 view details


  1. Add in squash to a large pot with salted water, and cook till soft (approximately 40 min). Strain out the squash, reserving 2 c. of liquid and discarding the rest.
  2. In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min. Add in the herbs and spices. Add in the chicken stock and 1 c. of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
  3. Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid. Add in to the pot and cook on low heat for 5 min, stirring often. Add in the syrup and sherry. Mix well and serve.
  4. This recipe yields 12 to 16 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 259g
Recipe makes 12 servings
Calories 128  
Calories from Fat 69 54%
Total Fat 7.91g 10%
Saturated Fat 4.93g 20%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 770mg 32%
Potassium 331mg 9%
Total Carbs 11.63g 3%
Dietary Fiber 2.0g 7%
Sugars 2.31g 2%
Protein 1.95g 3%
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