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Butternut Squash Soup

 
One serving costs about $1.1

$1.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:59%

Spoonacular Score: 59%

 

Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 6 servings with 300 calories, 7g of protein, and 15g of fat each. For $1.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were impressed by this recipe. A mixture of butternut squash, cayenne pepper, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and Butternut Squash : Butternut Squash Soup & More.

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Fruit and a sweetness that is just balanced with the bubbles

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Ingredients

Servings:
0.25 cup
0.25 cup unsalted butter
unsalted butter
1 large
1 large onion
onion
2
2  white leeks
white leeks
1 large
1 large diced potato
diced potato
1 medium
1 medium diced butternut squash
diced butternut squash
3 cups
3 cups chicken stock
chicken stock
some
some whipping cream
whipping cream
1 pinch
1 pinch nutmeg
nutmeg
1 pinch
1 pinch cayenne pepper
cayenne pepper
some
some salt and pepper
salt and pepper
some
some pumpkin seeds
pumpkin seeds
0.25 cup unsalted butter
0.25 cup
unsalted butter
1 large onion
1 large
onion
2  white leeks
2
white leeks
1 large diced potato
1 large
diced potato
1 medium diced butternut squash
1 medium
diced butternut squash
3 cups chicken stock
3 cups
chicken stock
some whipping cream
some
whipping cream
1 pinch nutmeg
1 pinch
nutmeg
1 pinch cayenne pepper
1 pinch
cayenne pepper
some salt and pepper
some
salt and pepper
some pumpkin seeds
some
pumpkin seeds

Equipment

food processor
food processor
immersion blender
immersion blender
sauce pan
sauce pan
food processor
food processor
immersion blender
immersion blender
sauce pan
sauce pan


Instructions

Melt your butter in a large saucepan and add your onion and leeks and cook until softened. Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper. Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes). Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary. Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.) Serve with pine nuts/squash seeds as a garnish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.10
Ingredient
¼ cups unsalted butter
1 large onion
2 white leeks
1 large diced potato
1 medium diced butternut squash
3 cups chicken stock
some whipping cream
1 pinch nutmeg
1 pinch cayenne pepper
some pumpkin seeds
Price
$0.49
$0.33
$0.67
$0.49
$1.65
$2.31
$0.49
$0.07
$0.01
$0.11
$6.62

Nutritional Information

Quickview
300 Calories
7g Protein
15g Total Fat
36g Carbs
13% Health Score
Limit These
Calories
300k
15%

Fat
15g
24%

  Saturated Fat
8g
56%

Carbohydrates
36g
12%

  Sugar
7g
9%

Cholesterol
40mg
14%

Sodium
386mg
17%

Get Enough Of These
Protein
7g
14%

Vitamin A
14251IU
285%

Vitamin C
44mg
54%

Manganese
0.57mg
29%

Vitamin B6
0.55mg
28%

Potassium
940mg
27%

Vitamin B3
4mg
21%

Magnesium
79mg
20%

Fiber
4g
20%

Folate
74µg
19%

Vitamin K
18µg
17%

Vitamin B1
0.25mg
17%

Vitamin E
2mg
17%

Phosphorus
150mg
15%

Copper
0.29mg
14%

Iron
2mg
13%

Vitamin B2
0.2mg
12%

Calcium
107mg
11%

Vitamin B5
0.81mg
8%

Selenium
4µg
6%

Zinc
0.74mg
5%

Vitamin D
0.38µg
3%

covered percent of daily need

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