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Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup recipe contains unsalted butter, molasses, extra-virgin olive oil, mascarpone cheese, half-and-half and more.
4 Servings
- 45 min -
foodnetwork.com
Servings:
4
| Calories:
520
| Total Fat:
33g
| Chol:
60mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
33g
51 %
Sat Fat
15g
75 %
Total Carb
51g
17 %
Fiber
10g
40 %
Sugars
29g
---
Cholesterol
60mg
20 %
Sodium
5423mg
226 %
Protein
12g
24 %
Calories:
54% Others combined
19% Unsalted butter
14% Molasses
12% Extra-virgin olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup (1 / 4 inch) diced onion
1/4 cup (1 / 4 inch) diced celery
1/4 cup (1 / 4 inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Directions :
View recipe
directions
on foodnetwork.com
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Roasted Butternut Squash Soup
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