Photo: Cala
Deborah Madison's Roasted Squash, Pear, and Ginger Soup
8 ingredients
makes about 4 1/2 cups
openrecipes
Estimated Nutrition (whole recipe, rough)
709
Calories
26g
Protein
40g
Fat
70g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
- 3 ripe but firm pears, any variety, quartered, seeds and stems removed
- 1 chunk fresh ginger, about 2 inches long, thinly sliced
- Sunflower seed or olive oil for the squash
- Sea salt
- 2 tablespoons butter or sunflower seed oil
- 1 onion, thinly sliced
- 1/2 cup crème fraîche or sour cream, optional
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