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Butternut Squash Soup with Gruyere Pesto


Butternut Squash Soup with Gruyere Pesto Recipe

Ingredients:
  • 2 medium butternut squash
  • 2 tablespoons unsalted butter
  • 2 medium leeks, white parts only, thinly sliced
  • 1 quart Chicken Stock, preferably homemade, plus more as needed for thinning
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup coarsely grated Gruyere cheese
  • 2 tablespoons toasted pine nuts, coarsely chopped
  • ¼ cup packed fresh basil leaves, shredded
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 228kcal (11%)
Total Fat 8g (12%)
Saturated Fat 4g (18%)
Cholesterol 16mg (5%)
Total Carbohydrate 40g
Dietary Fiber 7g
Sugars 8g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

42.0445831404


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