Photo: Cala
Butternut squash soup with parsley purée
15 ingredients
30 min + 30 min
Serves 6-8
openrecipes
Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée.
Estimated Nutrition (whole recipe, rough)
333
Calories
13g
Protein
22g
Fat
26g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 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 |
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
- 1.8kg/4lb wedges of butternut squash
- 3 tbsp olive oil
- 6 cloves garlic
- 2 sprigs of thyme
- Salt and freshly ground black pepper
- 2 onions
- 2 carrots
- 2 sticks celery
- 1 tbsp freshly chopped sage
- 2 litres/3½ pints hot vegetable stock
- 1 bunch flatleaf parsley
- 1 clove garlic
- 30g/1oz parmesan
- 100ml/3½fl oz extra virgin olive oil
- , to taste Lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes