Velvet Squash Soup
|Butternut squash||2 Pound (1 Medium Sized)|
|Water||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Chicken bouillon cube/Envelope||1|
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.
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 mg59.7%
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