Photo: Cala
Winter Squash Soup with Fried Sage Leaves
11 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
430
Calories
14g
Protein
24g
Fat
40g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 to 3 pounds winter squash
- 1/4 cup olive oil, plus extra for the squash
- 6 garlic cloves, unpeeled
- 12 whole sage leaves, plus 2 tablespoons chopped
- 2 onions, finely chopped
- Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried
- 1/4 cup chopped parsley
- Salt
- freshly milled pepper
- 2 quarts water or stock
- 1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes