Butternut Squash Soup - Chef Eddie Recipe

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Ingredients

Count

Nutrition

261

Calories

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Ingredients:

Serving

1 whole onion chopped
2 tbsp butter
2 cup chicken broth
1 lb butternut squash pared, seeded and cut into 1 cubes
2 pears pared and sliced
1 tsp thyme fresh snipped
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp ground coriander
1 cup whipping cream
1 pear sliced for garnish
1/2 cup toasted pecans chopped for garnish

Directions:

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
Pour about half of the soup into food processor work bowl fitted with steel blade or into blend container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Stir with sliced pear and pecan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.93 Kcal (1092 kJ)
Calories from fat	221.68 Kcal
		% Daily Value*
Total Fat	24.63g	38%
Cholesterol	32.38mg	11%
Sodium	392.23mg	16%
Potassium	231.2mg	5%
Total Carbs	9.57g	3%
Sugars	4.49g	18%
Dietary Fiber	3.08g	12%
Protein	2.63g	5%
Vitamin C	8.7mg	15%
Iron	0.6mg	4%
Calcium	42.1mg	4%

Amount Per 100 g
Calories	152.34 Kcal (638 kJ)
Calories from fat	129.42 Kcal
		% Daily Value*
Total Fat	14.38g	38%
Cholesterol	18.9mg	11%
Sodium	228.99mg	16%
Potassium	134.98mg	5%
Total Carbs	5.59g	3%
Sugars	2.62g	18%
Dietary Fiber	1.8g	12%
Protein	1.53g	5%
Vitamin C	5.1mg	15%
Iron	0.4mg	4%
Calcium	24.6mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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