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Ingredientes
- 1 lb Butternut squash, unpeeled, cut in half, and seeded
- 1 x Tart green apples, peeled, cored, and, coarsely minced
- 1 med Onion, coarsely minced
- 1 pch Rosemary
- 1 pch Marjoram
- 1 quart Chicken stock
- 1 slc White bread, trimmed and cubed
- 1 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 x Egg yolks
- 1/4 c. Heavy cream
Direcciones
- Hi! In response to K.D.D. who wanted a butternut squash soup, I got this has long been a Thanksgiving favorite. I make my own stock and I substitute Coffee Rich or possibly Farm Rich with no loss of texture or possibly flavor. You could also substitute butternut squash for pumpkin in any pumpkin soup recipe. Enjoy!
- Paula
- Combine the squash halves, apples, onion, herbs, stock, bread cubes, salt, and pepper in a large heavy saucepan. Bring to a boil and simmer uncovered for about 45 min, or possibly till the vegetables are soft.
- Scoop the flesh of the squash out, throw away the skins, and return the pulp to the soup. Puree the soup in the blender or possibly food processor till smooth.
- You will probably have twoo blender loads. Return the pureeed soup to the saucepan.
- In a small bowl, beat the egg yolks and cream together. Beat in a little of the warm soup, then stir back into the saucepan. Heat but don't boil, and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1655g | |
| Calories 535 | |
| Calories from Fat 120 | 22% |
| Total Fat 13.7g | 17% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 5186mg | 216% |
| Potassium 2478mg | 71% |
| Total Carbs 94.28g | 25% |
| Dietary Fiber 17.9g | 60% |
| Sugars 30.72g | 20% |
| Protein 17.4g | 28% |
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