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Ingredientes
- 2 lb butternut squash trimmed, seeded, and cleaned
- 4 c. water
- 1 Tbsp. salt
- 1/2 c. diced celery
- 1/2 c. diced onions
- 1/2 c. diced green bell peppers
- 1/4 c. melted butter
- 1/4 c. white wine
- 1 tsp tarragon leaves
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/4 tsp grnd cloves
- 4 c. chicken stock
- 1/4 c. all-purpose flour
- 1/4 c. melted butter
- 1/2 c. Vermont maple syrup
- 1/4 c. dry sherry
Direcciones
- Add in squash to a large pot with salted water, and cook till soft (approximately 40 min). Strain out the squash, reserving 2 c. of liquid and discarding the rest.
- In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min. Add in the herbs and spices. Add in the chicken stock and 1 c. of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
- Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid. Add in to the pot and cook on low heat for 5 min, stirring often. Add in the syrup and sherry. Mix well and serve.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 69 | 54% |
| Total Fat 7.91g | 10% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 770mg | 32% |
| Potassium 331mg | 9% |
| Total Carbs 11.63g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.31g | 2% |
| Protein 1.95g | 3% |
