Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
385
Calories
5g
Protein
19g
Fat
54g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Acorn | not in our table | 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
- =
- 1 lbs acorn or butternut squash
- -peeled, seeded and finely
- -chopped
- 3 tart apples, peeled, cored
- -and finely chopped
- 3 tbsp unsalted butter
- 3 med leeks, rinsed well & sliced
- 1 cl garlic, minced
- 4 cup vegetable broth
- 1 1/2 cup frozen corn kernels
- 6 tbsp heavy cream
- 1/4 tsp freshly grated nutmeg
- 4 scallions, finely minced
- -for garnish
- =
Directions
1
Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally. Add leeks and garlic and saute another 5 minutes. Add the broth and corn and simmer 10 minutes. Stir in the cream and nutmeg and heat just until warmed through. Sprinkle with the minced scallions. Nutritional info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%)
Recipe sourced from
fandom