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Ingredientes
- INGREDIENTS FOR BUTTERNUT SQUASH SOUP**
- 3 x Butternut squash, cut in half and seeds removed
- 3 Tbsp. Unsalted butter, softened
- 1 tsp Grnd cinnamon
- 1 Tbsp. Honey
- 2 Tbsp. Unsalted butter
- 1 lrg Onion, finely minced
- 1 med Leek, finely minced
- 2 x Shallots, finely minced
- 3 c. Chicken or possibly vegetable stock Salt INGREDIENTS FOR SPICED CReME FRAICHE**
- 1/2 c. Creme fraiche or possibly lowfat sour cream
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
Direcciones
- Preheat the oven to 400 degrees F. Place the squash in a large baking dish and rub with the softened butter, sprinkle with the cinnamon and drizzle with the honey and cover with foil. Roast till soft, about 30 min. Let cold slightly and scoop out the pulp from the skin, throw away rind and puree in food processor. Heat the remaining butter in a large stockpot over medium heat. Add in onion, leek and shallots and cook till soft. Add in the stock and puree and bring to a boil.
- Reduce heat and simmer for 20-30 min, season with salt. Mix together creme fraiche, cinnamon and nutmeg, place in a squeeze bottle and squeeze decoratively over soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 477 | |
| Calories from Fat 343 | 72% |
| Total Fat 38.57g | 48% |
| Saturated Fat 17.9g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 111mg | 5% |
| Potassium 330mg | 9% |
| Total Carbs 9.2g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.81g | 5% |
| Protein 23.62g | 38% |
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