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Add a photoPlanted this in my garden this year and froze the squash so I could make the soup year long, it is creamy and so delicious and pretty easy to make. Just make sure and keep the heat on medium so there is no scorching.
Ingredientes
- 2 Tbs butter
- 1/4 Cup Vegetable oil
- 2 Tbs Vegetable oil
- 6 Cups or so Cut up butternut squash, seeded and peeled
- 2 Chopped yams
- 2 Chopped carrots
- I Granny Smith Apple chopped
- 1 large onion chopped
- 4 Cups Chicken broth if you do not want this use vegetable broth
- 1 Cup heavy cream
- Salt and pepper to taste
Direcciones
- Place all vegetables and apple on a sheet pan and drizzle with 1/4 cup vegetable oil
- Roast for 30 minutes on 400 until a bit softened
- Get heavy skillet and melt butter with 2 Tbs vegetable oil and saute a bit
- Add broth and bring to a gentle boil, reduce heat and simmer, when very soft add heavy cream
- Using immersion blender and puree add salt and pepper to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 222 | 84% |
| Total Fat 25.13g | 31% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.35g | |
| Cholesterol 38mg | 13% |
| Sodium 298mg | 12% |
| Potassium 262mg | 7% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.67g | 3% |
| Protein 2.51g | 4% |
