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Butternut Squash Soup with Nutmeg Cream


Butternut Squash Soup with Nutmeg Cream Recipe

Ingredients:
  • ¼ cup (50 mL) unsalted butter
  • 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
  • 1 clove garlic, minced
  • 1 cup (250 mL) finely chopped onion
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) ground coriander
  • ½ tsp (2 mL) dried thyme
  • Pinch freshly ground black pepper
  • 5 cups (1.25 L) chicken or vegetable stock
  • ½ cup (125 mL) orange juice
  • ½ cup (125 mL) whipping (35%) cream
  • Pinch freshly grated nutmeg
  • Pinch cayenne pepper
  • Soft baby sage leaves (optional)
  • ½ cup (125 mL) cold whipping (35%) cream
  • ¼ tsp (1 mL) freshly grated nutmeg
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 372kcal (19%)
Total Fat 27g (41%)
Saturated Fat 15g (74%)
Cholesterol 75mg (25%)
Total Carbohydrate 35g
Dietary Fiber 4g
Sugars 7g
Protein 4g
* 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

40.7634787202


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