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Unusual recipes

Easy Butternut Squash Soup

Easy Butternut Squash Soup


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This fall favorite is perfect for large gatherings...for smaller ones, halve the ingredients.MORE+LESS-

Make with

Progresso Broth

1

medium onion, chopped (1/2 cup)

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

1

lb butternut squash, peeled, seeded and cut into 1-inch cubes

2

medium pears, peeled and sliced

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4

teaspoon white pepper

1/4

teaspoon ground coriander

1

cup whipping (heavy) cream

1

medium unpeeled pear, sliced

1/2

cup chopped pecans, toasted

Hide Images

  • 1

    Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.

  • 2

    Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.

  • 3

    Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
190mg
8%
Potassium
190mg
5%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
6g
Protein
1g
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Butternut Squash Soup. #Homemade