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READY IN: 35mins
INGREDIENTS 2tablespoons butter 2large onions 1stalk celery 1cup chopped carrot 3- 3 1 ⁄2 cups chicken broth 1 (20 ounce) package frozen butternut squash 1cup sour cream or 1 cup half-and-half 2 -3teaspoons sugar 1teaspoon cinnamon 1 ⁄3 teaspoon nutmeg 1 ⁄3 teaspoon ginger 1 ⁄3 teaspoon allspice 1 ⁄2 cup ham (or bacon bits if desired for garnish) NUTRITION INFO Serving Size: 1 (352) g
Servings Per Recipe: 6
Calories: 236.5
Calories from Fat 117 g 50 %
Total Fat 13 g 20 %
Saturated Fat 7.3 g 36 %
Cholesterol 36.2 mg 12 %
Sodium 638.8 mg 26 %
Total Carbohydrate 24.2 g 8 %
Dietary Fiber 3.1 g 12 %
Sugars 9.1 g 36 %
Protein 8.4 g 16 %
DIRECTIONS In a large heavy bottom pan (dutch oven), saute butter, onion, celery, carrots until soft. Add chicken stock and butternut squash, simmer for 20 minutes. Cool slightly. Then fold in sour cream (or half and half, if using). Stir in sugar, cinnamon, nutmeg, ginger, & allspice. Transfer to a blender, and blend until smooth. Return to pot to heat, but DO NOT BOIL! Garnish with chopped ham or bacon bits. Serves 6, 1/2 cup portions for soup course. Source: Read Full Article
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