Velvet Squash Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient

Ingredients

 Butternut squash2 Pound (1 Medium Sized)
 Water2 Cup (32 tbs)
 Half and half2 Cup (32 tbs)
 Salt1 1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Chicken bouillon cube/Envelope1
 Watercress sprigs1

Nutrition Facts

Serving size: Complete recipe

Calories 1043 Calories from Fat 497

% Daily Value*

Total Fat 57 g87.1%

Saturated Fat 34.8 g174.2%

Trans Fat 0 g

Cholesterol 179.1 mg

Sodium 3593.4 mg149.7%

Total Carbohydrates 128 g42.6%

Dietary Fiber 18.2 g72.7%

Sugars 20.8 g

Protein 23 g46.9%

Vitamin A 1964.4% Vitamin C 326.3%

Calcium 94.8% Iron 37.3%

*Based on a 2000 Calorie diet

Directions

1. Peel and cut butternut squash into 1-inch chunks. In 3-quart saucepan over high heat, heat squash and 1 inch water to boiling. Reduce heat to low; cover and simmer 10 minutes or until squash is very tender. Drain.
2. Spoon squash into blender; cover (with center part of blender cover removed) and blend at low speed until very smooth.
3. In 3-quart saucepan over medium heat, heat squash, half-and-half, salt, pepper, and bouillon until hot, stirring occasionally. Spoon soup into soup bowls; garnish each with a watercress sprig.
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