RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5747
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| Recipe Name: |
Butternut Squash Soup (Whole 30) - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons butter, clarified
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Directions:
In a large pot, melt the butter over medium-high heat, swirling to coat the bottom of the pot. Once hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the squash, garlic, and ginger and stir until the garlic becomes aromatic, about 1 minute.
Add the broth and bring to a boil over high heat. Boil until the squash is soft, about 10 minutes. Remove from the heat.
In two batches, process in a food processor and blend until smooth. Return pureed soup to the pot.
Heat soup over medium-high heat until it thickens enough to coat the back of a wooden spoon, 7 to 10 minutes. Season with salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
216 |
Total Carbs: |
42.3 |
Net Carbs: |
32.7 |
| Cholesterol: |
0.0 |
Fat: |
2.4 |
Protein: |
13.27 |
| Fiber: |
9.61 |
Sodium: |
155.67 |
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