Hazelnut Squash Soup Recipe

Summary

Preparation Time8 MinCooking Time30 Min
Ready In38 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest Group

Ingredients

 Mashed cooked squash/1 12-ounce package frozen cooked squash1 1⁄2 Cup (24 tbs)
 Chopped oregon hazelnuts4 Ounce
 Onion1⁄2 Cup (8 tbs), finely chopped
 Chicken broth1 Quart
 Chicken stock1 Quart
 Salt To Taste
 Pepper1⁄4 Teaspoon
 Butter/Margarine2 Tablespoon
 Sherry2 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.
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