Photo: Cala
Butternut Squash Soup
8 ingredients
15 min + 1 hr 15 min
4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
221
Calories
1g
Protein
18g
Fat
16g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- 4 tablespoons unsalted butter
- 1 large shallot, chopped fine
- 1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
- 6 cups water
- 1 teaspoon salt
- ½ cup heavy cream
- 1 teaspoon dark brown sugar
- Pinch of grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes