Directions:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.53 Kcal (1371 kJ) | ||
| Calories from fat | 125.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 21% | |
|---|---|---|---|
| Cholesterol | 37.73mg | 13% | |
| Sodium | 350.15mg | 15% | |
| Potassium | 665.96mg | 14% | |
| Total Carbs | 45.47g | 15% | |
| Sugars | 25.5g | 102% | |
| Dietary Fiber | 7.15g | 29% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 56.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 62.71 Kcal (263 kJ) | ||
| Calories from fat | 23.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 21% | |
|---|---|---|---|
| Cholesterol | 7.22mg | 13% | |
| Sodium | 67.04mg | 15% | |
| Potassium | 127.51mg | 14% | |
| Total Carbs | 8.71g | 15% | |
| Sugars | 4.88g | 102% | |
| Dietary Fiber | 1.37g | 29% | |
| Protein | 1.58g | 16% | |
| Vitamin C | 3.5mg | 31% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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