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Squash Soup

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Ingredients
  Butter 1⁄3 Cup (5.33 tbs)
  Onion 1 Large
  Cooked mashed hubbard squash 3 Cup (48 tbs)
  Chicken stock 2 1⁄4 Cup (36 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Chopped parsley 1 1⁄2 Tablespoon
Directions

Melt butter in saucepan.
Add onion and cook gently until transparent, about 3 minutes.
Add mashed squash, chicken stock, milk, salt, pepper and celery salt.
Cover and simmer 15 minutes.
Stir in cream and parsley and bring just to boiling point (do not boil).
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Braising
Dish: 
Soup

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4.15294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2337 Calories from Fat 1697

% Daily Value*

Total Fat 193 g296.6%

Saturated Fat 116.9 g584.5%

Trans Fat 0 g

Cholesterol 611 mg203.7%

Sodium 4371.5 mg182.1%

Total Carbohydrates 125 g41.6%

Dietary Fiber 27 g107.9%

Sugars 61.4 g

Protein 48 g95.5%

Vitamin A 732.4% Vitamin C 171.8%

Calcium 84.2% Iron 30.3%

*Based on a 2000 Calorie diet

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Squash Soup Recipe