Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
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- 2 tablespoons olive oil
- 1 large Onion, diced
- 675g/1-1/2 lb Butternut Squash, peeled and diced
- 300ml/10fl.oz. Milk
- 600ml/20fl.oz. Strong Vegetable Stock (Chicken stock can also be used)
- Salt and Black Pepper
- Freshly grated nutmeg
- =
Directions
Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.
Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.
Allow to cool slightly then transfer to a blender or food processor and process until smooth.
5. Return to the saucepan, add the nutmeg and heat through. Serve hot.