	Mashed cooked squash/1 12-ounce package frozen cooked squash	1 1⁄2 Cup (24 tbs)
	Chopped oregon hazelnuts	4 Ounce
	Onion	1⁄2 Cup (8 tbs), finely chopped
	Chicken broth	1 Quart
	Chicken stock	1 Quart
	Salt	To Taste
	Pepper	1⁄4 Teaspoon
	Butter/Margarine	2 Tablespoon
	Sherry	2 Tablespoon

Nutrition Facts

Serving size

Calories 380 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 23.2 mg7.7%

Sodium 1087.1 mg45.3%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.8 g19%

Sugars 9.2 g

Protein 13 g26.3%

Vitamin A 76% Vitamin C 14.5%

Calcium 5.9% Iron 9.4%

*Based on a 2000 Calorie diet

Directions

Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.

Hazelnut Squash Soup Recipe

Summary

Ingredients

Nutrition Facts

Directions

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