Directions:
- Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
- Transfer to crock pot, add stock and cook on low for 6-8 hours.
- Carefully transfer to a blender, or using a stick blender, puree until smooth.
- Add cream, cover and heat for another 30-60 minutes.
- In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
- Drain bacon on paper towels.
- Stir the cilantro into the soup and divide into serving bowls.
- Crumble the bacon and sprinkle over the top.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.38 Kcal (1697 kJ) | ||
| Calories from fat | 198.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.03g | 34% | |
|---|---|---|---|
| Cholesterol | 48.72mg | 16% | |
| Sodium | 554.35mg | 23% | |
| Potassium | 1303.94mg | 28% | |
| Total Carbs | 47.72g | 16% | |
| Sugars | 13.59g | 54% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 8.89g | 18% | |
| Vitamin C | 66.9mg | 112% | |
| Vitamin A | 2.9mg | 97% | |
| Iron | 7.4mg | 41% | |
| Calcium | 237.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 59.15 Kcal (248 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 34% | |
|---|---|---|---|
| Cholesterol | 7.11mg | 16% | |
| Sodium | 80.89mg | 23% | |
| Potassium | 190.28mg | 28% | |
| Total Carbs | 6.96g | 16% | |
| Sugars | 1.98g | 54% | |
| Dietary Fiber | 1.13g | 31% | |
| Protein | 1.3g | 18% | |
| Vitamin C | 9.8mg | 112% | |
| Vitamin A | 0.4mg | 97% | |
| Iron | 1.1mg | 41% | |
| Calcium | 34.7mg | 24% | |
* 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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